Unwrap the mozzarella cheese sticks and cut them in half crosswise to create 24 shorter sticks. Place them on a baking sheet lined with parchment paper and freeze for at least 30 minutes to prevent them from melting too quickly during cooking.

Set up three shallow bowls for your breading station. In the first bowl, place the all-purpose flour. In the second bowl, whisk the eggs and water together until smooth. In the third bowl, combine the Italian seasoned breadcrumbs, grated parmesan cheese, garlic powder, dried oregano, and salt.

Working with one frozen cheese stick at a time, roll it in the flour to coat completely, shaking off any excess. Dip the floured stick into the egg wash, then roll it in the seasoned breadcrumb mixture, pressing gently to adhere.

For an extra-thick crust that prevents cheese leaks, dip the breaded stick back into the egg wash and then into the breadcrumbs a second time. Place the double-coated cheese sticks back onto the parchment-lined baking sheet and freeze for another 15 minutes.

In a heavy-bottomed saucepan or deep skillet, heat the vegetable oil to 350 degrees Fahrenheit over medium heat. Test the oil by dropping a few breadcrumbs in; they should sizzle immediately without burning.

Fry the cheese sticks in small batches of 4 to 6 to avoid lowering the oil temperature. Cook for 1 to 2 minutes, turning occasionally, until the coating is golden brown and crispy, then remove them immediately before the cheese bursts.

Use a slotted spoon or tongs to carefully transfer the golden cheese sticks to a plate lined with paper towels to drain. Serve immediately while hot and melty, accompanied by a bowl of warm marinara sauce.