Measure 1 cup cold beer into a measuring cup. Start drinking the remainder of the beer. (This step is essential to perfect cheese curds).
In a medium bowl combine flour through oregano and whisk together. It will be thick and pasty. Slowly whisk in beer. Place in the refrigerate for at least 15 minutes. The colder the curds (which should be frozen) and batter are, the better of a golden brown fry you will get.
In a large heavy saucepan heat oil over medium-high heat. You can test the oil by dripping a small drop of batter into the oil, if it starts to float and sizzle, the oil is ready for frying.
Dredge frozen cheese curds in the cold beer batter. Working in small batches, place beer battered cheese curds in hot oil. Cook for 3-4 minutes turning to evenly brown. Remove as soon as beer batter is a warm brown and before cheese melts and escapes from the crunchy exterior.
Remove each batch to a paper towel lined baking sheet. Sprinkle with desired amount of sea salt. If you are making a large amount, you can keep completed beer battered cheese curds in the oven on 200 degrees to keep warm, but don't heat it up too long or allow them to sit because the cheese will escape!
Serve immediately with Bloomin' Onion Sauce or other desired sauce. Enjoy your Beer Battered Cheese Curds with Bloomin' Onion Sauce!
If you've tried this recipe, come back and let us know how it was!