Add the fish, lemon zest, parsley, mayonnaise, celery salt, salt, and pepper to a food processor. Pulse until mix comes together.
Shape mixture into 4 large patties. TIP: Using a large egg ring or a hamburger press makes the patties more uniform in size and thickness.
Transfer the patties to a small plate and freeze for 30 minutes to help the crumbing process.
Preheat oven to 200 ̊C/390°F. Line a small baking tray with baking paper and set aside until needed.
Combine pork rinds, parmesan and black pepper in a small bowl.
In a separate bowl whisk together Dijon mustard and eggs.
Coat the fish cakes in the egg wash, then roll in the crumb mixture.
Bake for 15-20 minutes until golden and cooked through.
Once baked, fry in hot frypan for 1 minute each side to brown coating. (optional)