Whisk the eggs and water together in a small bowl. Set this next to the bowl of flour.
Mix the panko, breadcrumbs, Italian seasoning, salt, garlic powder, and pepper in another small bowl and set this next to the bowl with the beaten eggs.
Prepare a tray lined with parchment paper and set this next to the bowl with the breadcrumb mixture.
Use tongs to place each mozzarella stick into the flour mixture (cover completely), then dip it into the egg mixture, then completely cover it with the breadcrumb mixture and set it onto the prepared tray.
When all of the mozzarella sticks have had one coat of breading we are going to give them a second coating. This time, flour is not needed. So again using the tongs, place each mozzarella stick in the egg mixture and then coat completely with the breadcrumb mixture (sides and ends as well). Again place these on the tray.
Freeze the coated mozzarella sticks for at least 1 hour.
Heat the oil in a heavy skillet, or dutch oven, to a temperature of 325 °F (163 °C) - 350 °F (177 °C). (Pay attention to how quickly they are browning and adjust your temperature)
Place a place lined with paper towels next to the deep frying station.
Fry mozzarella sticks for a minute or two per side, or until golden brown. Do not crowd the pan as it will drop the temperature of the oil.
Remove mozzarella sticks to the plate lined with paper towels.
Serve with marinara sauce on the side if you like.
Notes
If the breadcrumb/panko mixture gets too clumpy from dipping the mozzarella sticks with egg mixture in, just toss together a second batch.