Begin by cutting your boneless white fish into bite-sized pieces, approximately 1¼ × 1½ inches. Pat them dry with a paper towel to ensure your nuggets achieve the crispiest texture!

In a bowl, mix together the spices and lemon juice. Coat the fish pieces thoroughly in this mixture, then let them marinate for 10-15 minutes.

Set up three bowls: one filled with seasoned flour, the second with your egg wash (egg and milk whisked together), and the third with a blend of panko and regular breadcrumbs.

Working one piece at a time, first dredge the fish in the seasoned flour, then dip it into the egg wash, and finally, coat it with the breadcrumbs.

Heat neutral oil in a pan over medium heat. Once hot, carefully add the coated fish nuggets in a single layer. Cook for 3-4 minutes per side, or until they are golden brown and crispy.

Remove the nuggets from the pan and place them on a wire rack to drain any excess oil. Serve them while they’re hot to enjoy the best texture and flavor!