Cut the mozzarella into rectangular chunks and then place on some kitchen paper to remove as much moisture from the outside as you can.
Put the flour into a bowl and season well with salt and pepper, then crack the eggs into another bowl and whisk to combine. Mix the breadcrumbs and mixed herbs in a final bowl and have all three lined up in front of you. Find a tray or dish that fits in your freezer and line with parchment paper.
Dip the mozzarella sticks into the flour, then the egg, then the breadcrumbs. Repeat once more – coating with more flour, egg and breadcrumbs and then place onto your tray. Repeat with the rest of the mozzarella sticks, coating each of them twice. Place into the freezer and once frozen, move to a freezer bag or container.
When ready to cook, fill a medium pan with vegetable oil, no more than ⅓ full (oil expands as it heats). Heat the oil to 180C, or until a small piece of bread dropped in, browns in about 30 seconds. Fry the mozzarella sticks in batches, from frozen, for about 3 ½- 4 minutes, or until golden brown and piping hot in the centre. Remove from the oil with a slotted spoon and place on a plate lined with kitchen paper to drain.
Empty the jar of Bay’s Kitchen Spicy Arrabbiata sauce into a saucepan and place over a medium heat. Simmer for a couple of minutes until piping hot, then tip out into a bowl. Serve with the mozzarella sticks and finish both with a scattering of parsley.