All right, so you go to bars in New York and you always get mozzarella sticks and mozzarella is, it's a good cheese, but you get the blocks of mozzarella that don't taste of much. This is good Cabot Vermont cheddar cheese. It's going to have a real kick to it. What we're going to do is, we're just going to make it a little bit wet with some egg first, before we put it in the flour. Because flour doesn't naturally stick to cheese, and if the flour doesn't stick to the cheese the egg won't stick to the cheese, and the breadcrumbs won't stick to the cheese.
And so you're basically doing that, and then you're going to drop it through the egg once more and give it another coat, because the last thing you need is you're frying your cheese, it's beautiful and it's all running out. Don't forget the tops, as well. That is a breadcrumb cheddar cheese stick.
What I'm going to do is I'm going to do a few in one go now, so you can get the idea. It's the whole flour thing is so the egg will stick. The egg or the batter depending on what you're frying. Batter doesn't stick to fish naturally, without flour. These I believe we're going to be serving with a nice homemade marinara sauce.
It's going to be like the best cheese stick you ever had, because I'm hoping that the outside is going to be nice and crisp and brown. The very inside is going to be -- have a bit of consistency to it, not runny. But the cheese immediately under the crispy breadcrumbs is going to be lovely and runny and gorgeous.
This is extra strong mature Cabot cheddar and it's a bloody good cheese. I will be devastated if this doesn't work out well. Again, this is something not on our menu, but it's something that I'm very interested to try.You know if you give a guy a deep fat fryer, what's he going to do? Give a guy a deep fat fryer that size, you have a lot of fun.