Baltimore Coddies
Fried patties of salted cod and mashed potato served on saltine crackers with mustard, a corner-store snack once sold for a nickel across Baltimore.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Frying pan
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 10
- carbs
- 26
- protein
- 16
- calories
- 260
Instructions
- 1
Soak the salt cod in cold water for 24 hours. Change the water several times during this time.
- 2
Gently simmer the cod until tender, then drain it. Flake the fish and remove any bones.
- 3
Mix the flaked cod with the mashed potatoes, egg, onion, and pepper.
- 4
Shape the mixture into small flat patties. Chill them for 30 minutes.
- 5
Coat the patties lightly in flour.
- 6
Fry the patties in hot oil for 3-4 minutes per side until golden and crisp.
- 7
Place the patties on paper towels to drain.
- 8
Serve each coddie between two saltine crackers with a smear of yellow mustard.
Chef's tips
Soak the salt cod in several changes of cold water over a day to remove excess salt before cooking. Keep the mixture cold before frying so the patties hold together.
Storage
Refrigerate cooked coddies up to 2 days.
Reheating
Reheat in a skillet or oven to keep the exterior crisp; avoid microwaving.
Common mistakes to avoid
- •Not soaking the salt cod long enough, leaving it too salty
- •Skipping the chill time, causing patties to fall apart while frying
Serving suggestions
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