I had a job in the back room of a chain-fast-seafood restaurant that, if it’s still in business, certainly isn’t as successful and ubiquitous as it once was. Having worked there, I don’t have to ask why.
One possible reason was that they had not yet at that point (the very early ’90s) found a frozen breaded fish fillet that met their exacting standards. So, in addition to cleaning the dishes, the chowder pot, and the floors, one of my duties at the end of every shift was to clean the breading off of that day’s unused fish so that it could all be re-breaded the next morning.
To this day, I’d prefer to get fish and chips at a place that uses frozen fish to one that says their fish is “fresh, hand-breaded.”