Pat the cod very dry with paper towels. Cut it into sticks approximately 1 inch wide and 3–4 inches long, then season lightly with half of the salt and all of the black pepper.

Beat the egg in one shallow dish. In a second shallow dish, combine the pork-rind crumbs, Parmesan, paprika, garlic powder, and remaining salt; keep a clean plate or tray nearby for the coated fish.

Dip each cod stick into the beaten egg and allow excess egg to drip away. Place it in the pork-rind mixture, turning to coat every side, and press the crumbs firmly onto the fish.

Arrange the breaded cod on the clean plate and let it rest for about 5 minutes. This short rest helps the crust set before frying.

Heat the avocado oil in a large skillet over medium to medium-high heat until it reaches approximately 350°F (175°C). The oil should sizzle as soon as the coating touches it, but it should not smoke.

Fry the fish sticks in batches for approximately 2–3 minutes per side, turning carefully with tongs or a thin spatula. Continue until the crust is deeply golden and the thickest part of the cod reaches 145°F (63°C).

Transfer the cooked fish sticks to a wire rack or paper towels to drain briefly. Serve immediately with sugar-free tartar sauce, ranch dressing, or lemon-garlic mayonnaise.