Start by draining the excess brine and patting the mozzarella balls dry with a paper towel.

Gather three separate shallow bowls. In the first bowl combine flour, italian seasoning, salt, and pepper. In the second bowl, crack and beat egg, and combine with the milk. In the third bowl, place breadcrumbs.

Working in batches, coat the mozzarella balls by first rolling around in the flour bowl, next dipping them in the egg mixture, and finally coating in the breadcrumbs and setting aside.

Once all of the mozzarella bites are coated, place on a baking sheet and freeze for 30-60 minutes, making sure to keep level.

Add oil to a medium sized pot or skillet and place over high heat. Once hot and working in batches, fry the mozzarella balls that have been dredged, moving frequently with a slotted spoon. Once mozzarella balls have a golden brown crust, use slotted spoon to remove from the oil, shaking off excess oil.

Transfer to a paper toilet lined plate to cool.