Extra-Crispy Fried Mozzarella

Preparation

1. Step 1

   In a small skillet, melt the butter over low heat. Add the anchovies and cook, smashing and stirring, until the fillets are dissolved, about 3 minutes. Remove the pan from the heat, stir in the parsley and set aside.

2. Step 2

   Clip a deep-fry thermometer to the side of a large Dutch oven or heavy-bottomed pot and set it over medium heat. Add the oil and heat it to 375 degrees.

3. Step 3

   Cut the mozzarella into about eight 1-inch thick rounds, then cut each round in quarters. Cut the hoagie roll in the same way to create equal-size pieces. Skewer the mozzarella and bread in this pattern: mozzarella, bread, mozzarella, bread, mozzarella. Keep the ingredients tight toward the pointy end of the skewer for easy dipping and frying. There will be enough to make 10 skewers, with some extra pieces in case you need them.

4. Step 4

   In a medium bowl, whisk together the flour and Parmesan. Pour in the seltzer and whisk until incorporated into a slightly lumpy batter. Pour the batter into a quart jar or large, tall glass.

5. Step 5

   Dip a skewer into the batter, tilting the jar as needed to cover the bread and cheese. Slide the skewer into the oil, resting the blunt end of the skewer on the edge of the Dutch oven. Repeat, stirring the batter as necessary, with another 2 or 3 skewers, enough to fill the pot without overcrowding it. Cook, using the ends of the sticks to rotate halfway through, until the coating is deep golden brown and the mozzarella is oozing, 5 to 6 minutes. Transfer the skewers to paper towels to drain. If necessary, skim the oil of any stray bits of cheese and continue frying the skewers in batches, allowing the oil to return to 375 degrees between each batch.

6. Step 6

   While the last skewers are frying, return the anchovy butter to low heat to warm it through for a minute or two. Arrange the skewers on a platter and spoon the warm anchovy butter over the fried mozzarella before serving.