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Baltimore coddies fish cakes served
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Baltimore Coddies

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.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer, Lunch, Snack
Cuisine: American
Keyword: baltimore coddies, cod and potato patties, fish and potato cakes, jewish baltimore recipes, salt cod recipes
Servings: 24
Calories: 152kcal

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.
    bowl of salted cod for Baltimore coddies
  • 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).
    Baltimore coddies fish cake patties mixture
  • 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.
    round shaped baltimore coddies ready to be fried
  • 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.
    frying baltimore coddies
  • 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!
    fried baltimore coddie between 2 saltine crackers with a dallop of yellow mustard

Notes

Soaking time for salted cod not included in prep/cook time.
If salted cod hasn’t been soaked and desalted yet, add at least 12–24 hours for that step. Soak, drain and repeat 3 times.

Nutrition

Calories: 152kcal | Carbohydrates: 17g | Protein: 14g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1360mg | Potassium: 501mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 1mg