Lussmanns Classic Fishcake

It’s been on our menu ever since we opened 21 years ago, and 22,000 customers choose it every year.

Now, for the first time, we’re sharing the recipe for the dish that defines what Lussmanns is all about – outstandingly simple, affordable and delicious made with thoughtfully sourced ingredients that leave a minimal impact. It’s our fishcake with spinach, capers and butter sauce.

In this case, the hero ingredient is the fish – haddock – and like almost all the seafood we serve, almost six tonnes a year, it’s certified by the Marine Stewardship Council, helping you enjoy the ultimate comfort food, comfortable in the knowledge that it’s leaving plenty of other fish in the sea.

This ‘at home’ version of the recipe is ever so slightly different from the one we use in the restaurants. We deep fry, whereas here you’ll see we recommend pan frying in butter and then putting the fishcakes through the oven. We hope you’ll agree, they’re equally fintastic.



370g MSC Fish (Mix of any fish) 33% smoked /66% white
370g Mashed potato
20g Coriander Chopped
1/4 Lemon
Sea salt & pepper
200g Panko Breadcrumbs
4 Free range Eggs
200ml Olive oil

    1. 1. Wash the coriander and tear off leaves into small pieces, put to one side.
      2. Place fish mix into pan with the lemon and cover with water, heat until water starts to boil.
      3. Turn heat off and leave to stand for 15 minutes.
      4. Then drain in colander and allow to cool.
      5. Remove the lemon.
      6. Add mashed potato & coriander to fish mix.
      7. Bring together until evenly mixed.
      8. Add salt & pepper to taste.

    NB. It is vital that you taste the mixture to ensure seasoning is appropriate.

  1. 1. Crack eggs into a bowl and beat together.
    2. Place some breadcrumbs in another bowl.
    3. Take some of the fishcake mix and squeeze into a ball, then flatten slightly into a cake. Place ball on scales – we suggest around 180g for a main course.
    4. Place the ball in the egg and then in the breadcrumbs, patting off any excess breadcrumbs.

    5. Heat a nonstick pan or use greaseproof if don’t have a nonstick with oil.
    6. Place fishcakes in the pan and cook evenly on each side until golden.
    6. Transfer from the pan to a baking tray & finish in the oven on 180C for 20 minutes.

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