Yes, hardly anyone does fish and chips at home - its just not worth making your house smell like a pescaíto frito bar! Maybe chips, but not fish and chips as such.
... the good ";pescaito frito"; only has flour, very fine and very little of it: I remember my andalucian aunties and grandmother shaking the fish so much that only the slightest, thinnest layer of flour would stick to it, and then fry it to perfection ... that kind of dipping in dought does not belong to the Andalucian ";pescaito frito"; (and if it is not Andalucian, it is not ";pescaito"; ;) ... ) ... I must admit that I grew spoilt to that kind of fried fish and I do not much like the one with a thick layer around
As I disclaimer... Can I say I was toooo absent minded when I wrote that? ;
The method to do ’pescaito frito’ is the one you say. The Orly sauce is used to do some other kind of ’fritura’, for instance, wrapped prawns and some other ’tapas’ (salted buñuelos for instance)
I fully understand absenmindess: I claim a lot of it myself ;)) ... I was just very surprised (or thought that maybe they would use a different name out of Andalucia). I’m glad that this tradition is kept ;)) ... hmmmm ... it’s lunch time here in USA, and hey, I wish I could attack some pescaito frito!!!