Pat the cod dry with paper towels.
Crack the egg into a bowl and whisk well. In a second bowl, combine the almond flour, garlic powder, onion powder, parsley, salt, and pepper.
Dip each fish fillet into the egg, letting the excess drip off before transferring it to the seasoned flour mixture. Press the fish into the flour mixture, then flip to coat the other side. Transfer to a plate.
Fill a skillet about a half an inch high with oil over medium-high heat. The oil needs to be hot before adding the fish or the flour may come off. To test the oil, sprinkle a few drops of water over it. If it sizzles, it’s ready.
Add the cod in a single layer and cook for 2-4 minutes or until golden brown. Flip gently with a fish spatula, if you have one.
Cook an additional 2-4 minutes or until golden brown and cooked through. Cod is done when it’s opaque, flaky and the internal temperature of the thickest portion reaches 145°F when checked with a meat thermometer.
Transfer to a paper towel-lined plate to absorb any excess oil before serving.
Season with additional salt and pepper, if desired. Serve with a squeeze a lemon or cocktail sauce, if you prefer.