Start by cutting the mozzarella into sticks about 3-4 inches long. Aim for consistency so they cook evenly. Set aside on a plate lined with paper towels to absorb moisture.

In one bowl, whisk together the eggs and water until well combined. In another bowl, mix the cornflour, sea salt, garlic seasoning, black pepper, and Parmesan cheese. In a third bowl, combine all-purpose flour, Italian breadcrumbs, oregano, parsley, and smoked paprika.

Take a cheese stick and dip it into the flour mixture first. This step is critical—it helps the egg mixture adhere better. Next, roll it into the egg wash, allowing excess to drip off. Finally, coat the stick well with the breadcrumb mixture. Adjust the stick to make sure it’s fully covered. Repeat until all mozzarella sticks are coated.

Place the coated sticks on a baking sheet lined with parchment paper. Chill them in the freezer for at least 30 minutes. This helps the cheese hold its shape during frying.

Heat oil in a deep fryer or a large pot over medium heat until it reaches 350°F (175°C). Fry a few mozzarella sticks at a time, ensuring not to overcrowd the pot. Fry for about 3-4 minutes or until they’re golden brown. Use a slotted spoon to remove them and drain on paper towels.

Once they’re no longer sizzling, serve the mozzarella sticks hot with your choice of dipping sauces, like marinara or ranch. Don’t forget napkins; it might get messy in the best of ways!