For the sauce, simply combine all the sauce ingredients in a bowl. Mix well then set aside.
Line some parchment paper on a baking sheet and preheat the oven to 400°F. Make thin zucchini rods, brush them with oil, and spread them on the baking sheet. Add a pinch of salt and pepper on top. Bake for about 30 minutes or wait until the zucchini turns golden brown.
While baking the zucchini, crack the egg in a bowl and beat thoroughly.
On a separate plate, combine Parmesan cheese, almond flour, and the remaining spices.
Slice the fish into 1 inch by 1 inch pieces. Roll them on the flour mixture. Dip in the beaten egg and sprinkle more flour to cover the pieces again completely.
Place a deep saucepan on the heat with about 340-360°F. Heat the oil for a while then fry the fish for three minutes on each side. Remove from the heat when it becomes golden brown but make sure that the fish is cooked through.
Transfer to a serving plate and serve with the baked zucchini fries and tartar sauce. You can also use any other keto-friendly sauce of your choice.