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.

You can also use any other keto-friendly sauce of your choice.