Baltimore coddies are a humble, beloved snack that carries the soul of a city in every bite. I first discovered them while visiting my uncle, who grew up in Baltimore. Over a conversation filled with memories and laughter, we began comparing the comfort foods of our childhoods. That’s when he asked, “Have you ever had a coddie?” I hadn’t — and that simple question sent me down a delicious rabbit hole into Baltimore’s rich culinary heritage.
A Family Story Behind Baltimore Coddies
During that visit, my uncle and I swapped stories about the foods we remembered growing up. While I recounted dishes from my hometown, he painted vivid pictures of his Baltimore school days: penny candy, Berger cookies, and most memorably — coddies.
He described Baltimore coddies as crispy fish and potato cakes, often eaten cold or warm, sandwiched between two saltine crackers with a squirt of yellow mustard. “You didn’t need a plate,” he said. “Just crackers and your hands.”
Intrigued by the story — and even more by the simplicity of the ingredients — I decided to recreate them during my visit for him.
The History of Baltimore Coddies
Where Did Baltimore Coddies Come From?
The origin of Baltimore coddies dates back to the early 20th century. They are most commonly linked to Louis Cohen, a Lithuanian Jewish immigrant who began selling them around 1910. Affordable and meat-free, coddies became especially popular during the Great Depression. By the 1960s, they were a Baltimore institution — sold at drugstores, lunch counters, and even movie theaters.
These cakes were not fancy or high-end cuisine. They were everyday food — affordable, filling, and satisfying. Their portability and low cost made them a go-to snack across generations.
What Makes a Coddie a Coddie?
A true Baltimore coddie is made from a simple mix of salted cod and mashed potatoes, bound with breadcrumbs and egg, and flavored with onion. They’re shaped into patties, fried until golden, and served between two saltine crackers — always with yellow mustard.
Some eat them hot, but traditionally they were served at room temperature or even cold. This made them easy to mass-produce and sell in stores without reheating. Despite their simplicity, coddies pack a surprising depth of flavor and texture — crispy on the outside, creamy on the inside, and salty, tangy, and crunchy when eaten with crackers and mustard.
Baltimore Coddies Recipe
Ingredients:
- 1 pound salted cod, soaked overnight and rinsed thoroughly
- 1 pound mashed potatoes, plain (no milk or butter)
- 1 medium onion, finely grated
- 1 egg, beaten
- 1/4 cup breadcrumbs, plus more as needed
- Salt and pepper to taste
- Oil for frying
- Saltine crackers and yellow mustard for serving
Instructions:
- Prepare the Cod
Soak the salted cod in cold water overnight, changing the water several times. Drain, then boil the fish for about 10 minutes until tender. Drain again, then flake with a fork and remove any bones or skin. - Make the Mixture
In a large bowl, combine the flaked cod, mashed potatoes, grated onion, beaten egg, and breadcrumbs. Mix until the mixture holds together. Add more breadcrumbs if it’s too wet. Season with pepper (salt only if needed — the cod may be salty enough). - Shape the Coddies
Form the mixture into small patties (about the size of your palm or 2″ diameter by 1″ thickness). Place them on a tray and chill for 15–30 minutes to firm up. - Fry the Coddies
Heat oil in a skillet over medium heat. Fry the coddies in batches, 2–3 minutes per side, until golden brown and crisp. Drain on paper towels. - Serve Baltimore-Style
Place each coddie between two saltine crackers and top with a dollop of yellow mustard. No fork or knife needed — just enjoy!
Why You Should Try Baltimore Coddies
Baltimore coddies are more than just a regional snack — they’re a bite of history. Whether you’re revisiting childhood memories or trying them for the first time, their simple ingredients and big flavor make them unforgettable.
Perfect for parties, picnics, or a taste of nostalgia, Baltimore coddies prove that sometimes the best foods are the most unassuming. Serve them up with crackers and mustard, and you’ll understand why they’ve stood the test of time.
And What Did My Uncle Think of My Baltimore Coddies?
When he finally took a bite — crisp on the outside, creamy inside, balanced between two saltines with just the right hit of mustard — he paused, smiled, and gave me a big thumbs up.
“That’s exactly how I remember them,” he said.
The photo I snapped of him grinning mid-bite says it all.
Baltimore Coddies
DESCRIPTION
INGREDIENTS
- 1 pound salted cod (soaked overnight and rinsed thoroughly)
- 1 pound mashed potatoes (plain (no milk or butter))
- 1 medium onion (finely grated)
- 1/2 bunch parsley (chopped)
- 1 egg (beaten)
- 1/4 cup breadcrumbs (plus more as needed)
- Salt and pepper to taste
- Oil for frying
- Saltine crackers and yellow mustard for serving
INSTRUCTIONS
- Prepare the Cod
- Soak the salted cod in cold water overnight, changing the water several times. Drain, then boil the fish for about 10 minutes until tender. Drain again, then flake with a fork and remove any bones or skin.
- Make the Mixture
- In a large bowl, combine the flaked cod, mashed potatoes, grated onion, beaten egg, and breadcrumbs. Mix until the mixture holds together. Add more breadcrumbs if it’s too wet. Season with pepper (salt only if needed — the cod may be salty enough).
- Shape the Coddies
- Form the mixture into small patties (about the size of your palm). Place them on a tray and chill for 15–30 minutes to firm up.
- Fry the Coddies
- Heat oil in a skillet over medium heat. Fry the coddies in batches, 2–3 minutes per side, until golden brown and crisp. Drain on paper towels.
- Serve Baltimore-Style
- Place each coddie between two saltine crackers and top with a dollop of yellow mustard. No fork or knife needed — just enjoy!
Notes
NUTRITION
See more fish recipes.
