1. Wash fish thoroughly in water to which juice of the limes or lemons has been added. Dry thoroughly.
absolutely dry, coat the fish both sides with the combined salt and black pepper and set aside on paper towels.
3. Heat oil in frying pan to boiling point and fry fish on both sides until nice and
crisp. Set fish aside in a deep Pyrex dish or other bowl.
4. In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains, and bring to a boil. Simmer until
onions are tender and remove from fire and cool. Pour over fish and leave steeping overnight.
Note: If Sprats or Goat Fish are used, do not slice.