Cut the block of mozzarella cheese into sticks approximately 3 inches long and 1/2 inch thick.

Set up a breading station with three bowls. Bowl 1: Flour, cornstarch, and salt. Bowl 2: Eggs whisked with milk. Bowl 3: Both breadcrumbs mixed with all spices and herbs.

Working one at a time, dredge a cheese stick in the flour mixture, shaking off excess.

Dip the flour-coated stick into the egg mixture, ensuring it is fully coated.

Press the stick into the breadcrumb mixture to coat.

Repeat the egg and breadcrumb steps (Double Dip) to create a thick, secure shell.

Place coated sticks on a parchment-lined baking sheet and freeze for at least 2 hours (this is crucial to prevent leaking).

Heat oil in a large pot to 365°F (185°C).

Fry sticks in small batches for 1.5 to 2 minutes until golden brown.

Remove with a slotted spoon and drain on a wire rack. Serve immediately with marinara sauce.