Escoveitched Fish - cooking recipe

Ingredients

3 lb. fish, sliced into 1/2 inch thick slices*
4 tsp. black pepper
4 tsp. salt
2 to 3 lemons or limes
1/2 Scotch Bonnet pepper, cut in strips
2 c. vinegar
1/2 c. oil for frying
1 Tbsp. whole black pepper grains

Preparation

*Recommended fish: King, snapper, Jack, cutlass, sprat or goat fish.