Start by patting the boneless white fish dry with paper towels to ensure a crispy finish. Cut the fish into 1-inch uniform pieces, making sure each cube is similar in size for even cooking. Set the fish aside while you prepare the marinade.

In a medium bowl, combine the vinegar, peri peri seasoning, ginger garlic paste, salt, black pepper, and flour to create a smooth paste. Mix thoroughly until all ingredients are well incorporated.

Coat the fish cubes in the marinade, ensuring each piece is evenly covered. Allow the marinated fish to rest for at least 15 minutes.

Prepare your breading station by setting out three shallow dishes. Fill the first with all-purpose flour, the second with a whisked egg and milk mixture, and the third with panko breadcrumbs mixed with dried parsley.

Take each marinated piece of fish and dredge it in the flour, dip it into the egg wash, and roll it in the panko breadcrumb mixture. Lay the breaded nuggets on a plate.

In a large skillet, heat oil over medium heat until it reaches 350°F (175°C). Fry the fish nuggets in batches for about 3-4 minutes until they are golden brown and crispy.

Once cooked, carefully remove the spicy fish nuggets from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite dipping sauces.