Gather all the ingredients.
Preheat oven to 400F, line baking sheet with aluminum foil, and generously spray with cooking oil or just use a silicone baking mat.
Dry fish with paper towel, cut into 2 x 1 inch sticks and sprinkle salt and pepper on both sides.
Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – Skip this step if you are using Pork Panko.
Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds/Pork Panko.
In this order, dip and coat each fish stick: Almond Flour > eggs > crushed Unflavored Pork Rinds. Once coated, place onto baking sheet.
Place baking sheet on middle rack and bake for 10-11 minutes until crust is golden brown. Flip to the other side and bake for another 10-11 minutes.
Finely chop green onions and set aside.
In a small mixing bowl, combine Kewpie Mayo, Swerve/Monkfruit, Dijon mustard, a pinch of salt and pepper. Mix well, top with green onions and set aside.
Transfer fish to serving plate and serve with sauce and optional kale chips.