Botana de chicharrón de pescado

Pat dry the Tilapia fillet thoroughly with paper towels, then cut it into bite-sized pieces, approximately 2-3 cm cubes.

In a medium bowl, season the Tilapia fillet pieces evenly with 5 grams of Kosher salt, Black pepper, Garlic powder, Onion powder, and Dried Mexican oregano. Toss to ensure all pieces are coated.

In a shallow dish or plate, combine the All-purpose flour, Cornstarch, and the remaining 5 grams of Kosher salt. Mix well.