In a large bowl, combine vinegar, peri peri seasoning, ginger garlic paste, salt, and crushed black pepper. Add the cubed boneless white fish to the mixture, ensuring every piece is well coated. Let it marinate for about 15 minutes.

While the fish is marinating, prepare the coating by mixing panko breadcrumbs, all-purpose flour, and dried parsley in a separate bowl.

In another bowl, whisk together the egg and milk until smooth to create an egg wash.

Dip each piece of marinated fish into the egg wash, then roll in the breadcrumb mixture.

For deep frying, heat oil to 350°F (175°C) and fry the nuggets until golden brown, about 3-4 minutes per side.

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

For baking, preheat oven to 200°C (400°F) and bake nuggets for 15-18 minutes, turning halfway through.

Serve hot with dipping sauce, sprinkling additional peri peri seasoning on top if desired.