In a mixing bowl, combine vinegar, peri peri seasoning, ginger garlic paste, salt, and black pepper. Add the boneless white fish and toss well. Let sit for about 15 minutes.

Sprinkle all-purpose flour over the marinated fish chunks and gently mix to ensure all pieces are evenly coated. Set aside.

In a separate bowl, combine the panko breadcrumbs, a bit of flour, and dried parsley.

Whisk together the egg and milk in another bowl until well combined.

Dip each marinated fish piece into the egg mixture, then roll it in the panko mixture.

To deep fry, heat oil until it reaches around 350°F (175°C) and fry the nuggets for about 3-4 minutes on each side until golden brown.

For air frying, preheat your air fryer and cook for 10-15 minutes at 180°C (356°F), flipping halfway through.

For baking, preheat your oven to 200°C (392°F) and bake for 15-18 minutes until golden brown.

Serve hot alongside tartar sauce or your favorite dip.