Name: Seafood Partys Fried Cheese Sticks (6) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 9 oz mozzarella cheese block (for frying); 0.75 cups all-purpose flour; 2 units large eggs; 2 tbs cold water; 1.25 cups semolina or fine dry breadcrumbs; 2 tbs grated Parmesan cheese (optional, for breadcrumb mix); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder (optional); 3 cups neutral oil for frying (vegetable, canola, or peanut); 0 to taste kosher salt or flaky finishing salt (to taste); 0.5 cups marinara or dipping sauce (optional)

Method

Cheese & Coating

Prepare the cheese

Cut the 9 oz mozzarella block into six even sticks roughly 3/4" x 3/4" x 3.5" (or similar size). Pat each stick dry with paper towels to remove excess moisture; this helps the coating adhere.

Set up breading stations

Place the flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl, whisk the 2 eggs with 2 tablespoons cold water until smooth. In a third shallow bowl, combine the 1 1/4 cups breadcrumbs, 2 tablespoons grated Parmesan (if using), 1/2 tsp garlic powder, and the remaining 1/2 tsp salt and 1/4 tsp black pepper; mix well.

First coat (flour)

Dredge each cheese stick in the seasoned flour, turning to fully coat and tapping off excess. The flour layer gives the egg something to grab onto.

Second coat (egg)

Dip the floured cheese sticks into the egg wash, letting excess drip back into the bowl. Ensure full coverage of each stick.

Final coat (breadcrumbs)

Roll each egg-coated stick in the breadcrumb mixture, pressing lightly so the crumbs adhere well. For extra security, place the breaded sticks on a parchment-lined tray and freeze or refrigerate: for best results, freeze for 20–30 minutes or refrigerate for 30–45 minutes. This helps prevent the cheese from leaking during frying.

Frying & Finishing

Heat the oil

Pour about 2–3 cups neutral oil into a heavy-bottomed pot or deep skillet (enough to submerge the sticks halfway to fully). Heat the oil over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small breadcrumb piece: it should sizzle and brown in about 45–60 seconds.

Fry the cheese sticks

Working in batches (do not crowd), gently lower 2–3 chilled breaded cheese sticks into the hot oil using a slotted spoon or spider. Fry for 45–75 seconds per batch, turning once, until the coating is golden brown. The goal is quick frying to brown the crust without letting the cheese fully melt and burst out. If you froze the sticks solid, you may need an extra 10–15 seconds; watch carefully.

Drain and season

Use a slotted spoon to transfer fried sticks to a paper-towel-lined plate to drain. While still hot, sprinkle lightly with flaky salt or kosher salt to taste.

Serve

Let rest 1 minute so the coating firms slightly. Serve hot with 1/2 cup warmed marinara or your preferred dipping sauce on the side. Caution diners that the interior will be very hot.