Start by cutting your boneless white fish into 1¼ x 1½ inch pieces, ensuring they are uniform for even cooking. Pat the fish dry with a paper towel to remove excess moisture, then season generously with lemon juice and a spice mix of smoked paprika, chili powder, red pepper flakes, garlic powder, onion powder, oregano, salt, and black pepper. Allow the fish to marinate for 10-15 minutes for maximum flavor.

While the fish marinates, prepare three shallow bowls for the coating process. In the first bowl, combine all-purpose flour with a pinch of salt. In the second bowl, whisk together one egg and two tablespoons of milk to create a smooth egg wash. Finally, mix panko breadcrumbs and regular breadcrumbs with dried parsley in the third bowl. This setup will streamline your assembly line.

Take each marinated fish piece and first dip it into the seasoned flour, ensuring a light, even coating. Then, gently submerge it into the egg wash, allowing any excess to drip off. Finally, roll the fish in the breadcrumb mixture, pressing lightly to ensure the crumbs adhere well. Repeat this process for all pieces, placing them on a plate or tray until ready to fry.

In a large skillet, heat about ½ inch of neutral oil over medium heat until shimmering. To test if the oil is ready, sprinkle in a few breadcrumbs; they should sizzle immediately. Once the oil is hot, carefully place the coated fish nuggets in the pan, frying them for 3-4 minutes on each side. Cook them until they are golden brown and the fish flakes easily with a fork.

After frying, transfer your crispy spicy fish nuggets onto a wire rack lined with paper towels to drain any excess oil. This keeps them crisp while cooling. Serve them hot with your favorite dipping sauce, and enjoy the delightful crunch and flavor of your homemade fish nuggets!