Pat the boneless white fish dry with paper towels to remove excess moisture, then cut into uniform 1-inch cubes.

In a medium-sized mixing bowl, combine vinegar, peri peri seasoning, ginger garlic paste, salt, black pepper, and a bit of all-purpose flour. Stir until it forms a thick paste.

Gently coat the fish cubes in the spice marinade and let them rest for at least 15 minutes.

Prepare three shallow dishes: one with all-purpose flour, another with a whisked egg and milk mixture, and the last with panko breadcrumbs mixed with dried parsley.

Dredge each marinated fish cube in flour, then dip in the egg mixture, and finally roll in the panko breadcrumbs.

Heat oil in a deep frying pan to 350°F (175°C). Carefully add the breaded fish nuggets to the hot oil and fry for about 3-4 minutes until golden brown.

Remove the nuggets from the oil using a slotted spoon and let them drain on paper towels.

Serve hot with your favorite dipping sauces.