Begin by cutting the boneless white fish into bite-sized pieces. In a mixing bowl, combine vinegar, peri peri seasoning, ginger garlic paste, salt, and crushed black pepper, creating a marinade. Gently toss the fish pieces in this mixture, ensuring they are evenly coated. Let them sit for about 10 minutes to soak up the flavors.

In a clean bowl, mix panko breadcrumbs, all-purpose flour, and dried parsley thoroughly. In another bowl, whisk together the egg and milk until well combined.

Take each marinated fish piece and dredge it lightly in the all-purpose flour first, then dip in the egg mixture, and finally coat with the panko breadcrumb mixture.

For deep frying, heat oil in a large pan to medium and carefully place the coated fish nuggets in batches, frying until golden brown, about 4-6 minutes per batch.

For air frying, preheat your air fryer to 180°C, arrange the nuggets in a single layer, lightly spray them with oil, and cook for 10-15 minutes, flipping halfway through.

To bake, preheat the oven to 200°C. Place the coated nuggets on a lined baking tray and bake for 15-18 minutes, flipping halfway through until golden brown and crispy.

Serve your crispy Spicy Fish Nuggets with your favorite dipping sauces or a fresh salad.