1. Break eggs in a bowl and beat well. Add salt, ½ tsp crushed peppercorns and beat again.
2. Dip mozzarella fingers one by one in beaten eggs, coat in refined flour, dip again in beaten eggs and finally coat evenly in breadcrumbs. Freeze the fingers for 2 hours.
3. Heat sufficient oil in a kadai. Deep-fry prepared mozzarella fingers till golden and crisp. Drain on absorbent paper.
4. Sprinkle little chopped parsley and crushed peppercorns on top and serve immediately.