In a skillet, heat ½-inch of Cooking Oil (as needed) over medium-high heat. If it starts to smoke, turn it down.
Pat the Frozen Cod Fillet (1 pound) dry with paper towels to remove any excess water.
In a small bowl, whisk the Egg (2) and Mayonnaise (2 tablespoon) together.
In another bowl, combine the Almond Flour (1 cup), Grated Parmesan Cheese (1/2 cup), Pork Rind (1.5 ounce), Chili Powder (1/2 teaspoon), and Fresh Parsley (1/2 teaspoon). Season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
Cut the fish into strips (“sticks”). Remove the skin if necessary.
Dip the fish strips into the egg mixture and then press into the dry mixture. Press firmly so that the breading sticks well on all sides.
Add 3 to 4 fish sticks at a time to the hot oil. When you add the fish sticks, the oil should begin to sizzle. Cook for 2 minutes per side, or until golden and crispy.
Transfer the finished fish sticks to a paper towel-lined plate, then repeat with remaining fish sticks.
Serve warm with Tartar Sauce (1/4 cup) on the side.