Old Fashioned Baltimore Coddies
This post may contain affiliate links. Read the full disclosure here
Know in some parts as the poor man’s crab cake, Baltimore Coddies are a mashup of mashed potato and flaked salted cod. The texture and taste of salted codfish is similar to crab meat. Coddies are different from traditional codfish cakes in taste and preparation.
What makes Coddies different from traditional codfish cakes
Traditional codfish cakes are made with fresh cod and potatoes. Coddies are special because they require salted cod.
What is salt cod and how is it used
Salted cod is preserved in salt. It’s used to flavor dishes in many cuisines. In order to use salted cod, a significant amount of salt has to be removed.
Desalting cod requires soaking for up to 24 hours followed by 15 minutes of simmering over very low heat.
Drain and dry the fish. A food processor works nicely to flake and chop the fillet.
What you will need to make Coddies
How to make Baltimore Coddies
Add to a bowl the mashed potatoes, cod, onion, egg, butter, and spices and mix well.
In a separate dish, add the cracker meal.
Scoop uniformed balls of the potato mixture and roll them around gently in the meal.
Carefully flatten the balls between the palms of your hand to form an egg shape. The coddies will be thicker in the middle than a little flat on the edges.
Over medium flame, heat enough oil in a skillet to cover the cakes; about 1 1/2 inches or 2-3 cups, to 350 degrees. Brown the coddies on both sides for 2-3 minutes keeping watch of the temperature to avoid burning. Drain on a wire rack or paper towels. Serve immediately.
Recipes that pair well with Coddies
Serve the coddies old-school with saltines and yellow mustard and a side of coleslaw, deviled eggs, or piping hot French Fries. Then wash it down with a big ole glass of Lemonade Ice Tea aka half and half to complete the meal!
LET ME KNOW WHAT YOU THINK OF THE RECIPE. SUGGESTIONS AND HONEST OPINIONS ALWAYS APPRECIATED. LEAVE A REVIEW IN THE COMMENTS, RATE THE RECIPE, AND SAVE IT FOR LATER!
You can also follow me on Pinterest | Instagram | Facebook for recipes not featured on this site!
Old Fashioned Baltimore Coddies
- 1/2 lb salted cod desalted and flaked (see post)
- 1 lb russet potato cooked and mashed
- 2 eggs lightly beaten
- 5 tbsp melted butter
- 30 saltine crackers milled
- 1/4 grated onion
- 1/2 tsp garlic powder
- 1/2 tsp parsley flakes
- 1/8 tsp cayenne pepper
- Add to a bowl the mashed potatoes, cod, onion, egg, butter, and spices and mix well.
- In a separate dish, add the cracker meal. Scoop uniformed balls of the potato mixture and roll them around gently in the meal. Carefully flatten the balls between the palms of your hand to form an egg shape.
- Over medium flame, heat oil in a skillet to 350 degrees. Brown the coddies on both sides for 2-3 minutes. Drain on a wire rack or paper towels. Serve immediately.
I am making these tomorrow for my dad who is 91 and has been talking about how you can’t find coddies anymore. How do I know if I have desalted the fish enough?
Hi Pamela. The steps that I suggest in the post takes the perfect amount of salt from the fish for this recipe.
Oh, heck yes!! I haven’t really seen a coddie in a Balto restaurant in forever. Thanks for sharing this – I’ll have to make some at home. WITH the saltines on the side, please and thank you!
I think you’ll be pleased with this recipe!
How have I never heard of this?! I know you are ready for folk to be extra so let me be the first,lol. Can I just use the cod that I have in my freezer so I don’t have to desalt it?
Lol!! Yes, you can but you will have to cook it first. You will also need to add salt to taste. It won’t be a coddie though!lol. But it will be tasty.