Mary Memsahib’s Fish Finger for Christmas

Was Mary Ann the person who became Mary maemsaib later? May be or may not be. For many of us in our generation, growing up meant Anjan Dutta’s Mary Ann and if you are one of those then you will know the reference. But this is not about our childhood dream character Mary Ann, its about Mary Memsahib’s fish finger. 

Fish Finger 

Fish fingers, that golden, crunchy starters from our childhood, have a fascinating backstory. What started as an experiment in frozen food innovation in the 1950s quickly became a British classic and then a global staple. Clarence Birdseye’s flash-freezing method made it possible to preserve texture and flavor, paving the way for this simple idea: boneless fish, coated in breadcrumbs, ready to fry or bake.

They were once called “herring savouries,” until cod proved more popular and the alliterative “fish fingers” stuck. Even when home freezers weren’t common, they flew off shelves-loved for their convenience and no-fuss cooking. Across the Atlantic, they’re known as fish sticks, but the charm remains the same everywhere. Clever marketing helped too – “no bones, no smell, no waste” – turning them into a family favourite. Today, chefs reimagine them in sliders, tacos, and gourmet plates, yet their humble essence remains unchanged: crisp outside, tender inside, and forever linked to nostalgia on a plate.

Mary memsahib’s fish finger –

We landed up on this recipe from Anjan Chatterjee’s book Oh Calcutta Cookbook.  Really dont know the reason why this is called Mary Memsahib’s fish finger but can guess that since there has been a British influence in Kolkata so this was perhaps a fictional character. FIsh fingers have come a long way from a rudimentary breaded fish stick marketed with the rather unglamorous promise of “no smell, no fuss”  Birds Eye in 1955 at its factory in Great Yarmouth, Norfolk to one of the desired starters in and nibble food across the globe – that was a true evolution.

Kasundi or white Tartar sauce

My vote will be for Kasundi. After fish fry, fish fingers are most popular street food ensemble possible. Easy to fry and 5 – 6 pieces in a plate. The best part is the verastility and one can find these in restaurants, roadside joints and like us , these can be made at home very easily. Whats your experience of fish finger?

Share your cooking with us –

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