I'm not good with fish. I like fish, but I'm hopeless at either choosing, buying, and cooking it. The extent of my ability is frying the occasional Salmon steak, or making a fish finger sandwich.
Most French fish fingers tend to be made from one solid fillet of fish, and are really excellent. I fool myself into thinking that they are the closest thing to actual fish; but without the fins.
I couldn't count the amount of times I've made a decision to 'eat more fish'. I look at them amongst all that ice at the fishmongers, then usually end up buying a kilo of sausages.
But, I always have a pack of the above 'fingers' in my freezer. A fish finger sandwich with tomato ketchup remains an occasional lunchtime comfort-fast-food-favourite.
N.B.'Colin' is Hake, and the crumbed exteriors of the above fingers are not quite as orange as suggested on the box, but reasonably bread coloured.
Fish fingers have a dubious reputation, but they cater for my dire lack of piscatorial knowledge. I can live with that!
I must remember to buy some more when I'm next out; I don't think there's any left.