Deep-fried Mozzarella Balls with Smokey Tomato Sauce

30 baby bocconcini
3 cups (150 g) panko breadcrumbs
½ tsp SIDS CRAZY SALT
1 cup (150 g) plain flour
3 eggs, lightly beaten
Rice bran oil, for deep frying
Handful flat-leaf parsley leaves
SMOKEY TOMATO SAUCE:--
400 g can chopped tomatoes
1 tsp SIDS SMOKEY BBQ RUB
3 garlic cloves, finely chopped
1 tbsp brown sugar

SMOKEY TOMATO SAUCE: place SIDS SMOKEY BBQ RUB and all the ingredients in a large saucepan over medium-low heat. Cook, stirring occasionally, for 20-25 minutes until thickened slightly. Cool, then blend until smooth. Set aside.
Meanwhile, drain the bocconcini and pat dry with paper towel. Blitz SIDS CRAZY SALT and panko breadcrumbs in a food processor until fine. Place the flour, egg and panko breadcrumbs in 3 separate bowls. Roll the bocconcini first in flour, shaking off excess, then dip in egg and finally coat in the breadcrumbs. Chill for 30 minutes.
Half-fill a deep-fryer or large saucepan with oil and heat to 190°C. (a cube of bread will turn golden in 30 seconds when oil is hot enough) In batches, deep-fry bocconcini balls for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towel. Fry parsley leaves for 10 seconds until crisp, then remove with a slotted spoon and drain on paper towel.
Serve mozzarella balls warm with smokey tomato sauce and parsley leaves.