Coddies are a classic Baltimore snack that perfectly captures the city’s love for seafood and simple comfort food. These crispy golden patties blend salted cod, mashed potatoes, and a few secret ingredients to create a unique treat that’s been enjoyed for generations. Whether you grew up in Baltimore or are discovering its flavors for the first time, coddies offer a delicious taste of local tradition.
We’re excited to share our easy-to-follow Coddies Baltimore recipe that brings this iconic dish straight to your kitchen. With just a few pantry staples and a little time, you can whip up these savory bites that are perfect for sandwiches, appetizers, or a satisfying snack. Let’s dive in and explore why coddies remain a beloved part of Baltimore’s culinary heritage.
Ingredients
To make authentic Coddies Baltimore, gathering the right ingredients is essential. These components combine to create the classic flavor and texture that make coddies a beloved Baltimore delight.
Main Ingredients
- Salted cod (1 cup, finely shredded)
- Potatoes (2 medium, peeled and boiled until tender)
- Yellow onions (1 small, finely chopped)
- Hard-boiled eggs (1 large, chopped)
- Butter (2 tablespoons, unsalted)
- Milk (1/4 cup, whole or 2%)
Spices and Seasonings
- Salt (1/2 teaspoon, adjust to taste)
- Black pepper (1/4 teaspoon, freshly ground)
- Fresh parsley (1 tablespoon, finely chopped)
- Onion powder (1/2 teaspoon)
- Celery salt (1/4 teaspoon, optional for authentic flavor)
Breading and Frying Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Cornmeal | 1 cup | For classic crispy coating |
| All-purpose flour | 1/2 cup | For binding and breading |
| Eggs | 1 large, beaten | Helps cornmeal stick |
| Vegetable oil | 2 cups | For frying |
Each ingredient plays a specific role in creating the crispy texture and savory taste that define Baltimore’s famous coddies. Let’s prepare these with care to honor their rich heritage.
Equipment Needed
To make authentic Coddies Baltimore at home, having the right equipment is essential for achieving that perfect crispy exterior and tender interior. Here is what we recommend:
- Mixing Bowls
Use medium and large bowls for combining the salted cod, mashed potatoes, onions, and eggs. A set of glass or stainless steel bowls works best for durability and ease of cleaning.
- Potato Masher or Ricer
To get the potatoes smooth and lump-free, a potato masher or ricer is essential. This creates the ideal base texture for our coddie patties.
- Knife and Cutting Board
For finely chopping yellow onions and hard-boiled eggs, a sharp knife and a sturdy cutting board are must-haves.
- Measuring Cups and Spoons
Precise measurement ensures consistency in flavor and texture. Measuring cups and spoons help us get the right balance of milk, butter, flour, and seasonings.
- Baking Sheet or Plate
Use this for shaping and resting the coddie patties before breading.
- Shallow Dishes
One for cornmeal and another for all-purpose flour. These make the breading process smooth and efficient.
- Heavy Skillet or Frying Pan
A heavy-bottom skillet or cast-iron pan is recommended for even heat distribution while frying. This helps achieve an evenly golden crust on each coddie.
- Slotted Spoon or Spider Strainer
Perfect for gently lowering and removing coddies from hot oil while allowing excess oil to drain.
- Paper Towels
Essential for draining fried coddies to keep them crisp and oil-free.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combining ingredients |
| Potato Masher/Ricer | Mashing potatoes for smooth texture |
| Knife & Cutting Board | Chopping onions and eggs |
| Measuring Cups/Spoons | Precise ingredient measurement |
| Baking Sheet/Plate | Shaping and resting patties |
| Shallow Dishes | Bread coating with flour and cornmeal |
| Heavy Skillet/Frying Pan | Frying patties evenly |
| Slotted Spoon/Spider | Handling patties in hot oil |
| Paper Towels | Draining excess oil for crispness |
Having all these tools at hand will streamline our cooking process ensuring each step in crafting Baltimore coddies is executed perfectly every time.
Prep Work
Before we start shaping and frying, the prep work lays the foundation for authentic Baltimore Coddies bursting with flavor and perfect texture. Let’s focus on preparing the fish mixture and chilling it for the best results.
Preparing the Fish Mixture
First, we need to transform the key ingredients into a cohesive, flavorful mixture that will form the heart of our crisp coddies.
- Soak the salted cod in cold water for 24 to 48 hours, changing the water every 6 to 8 hours to remove excess salt. This step is crucial for balanced seasoning.
- Drain and flake the cod into small pieces, removing any bones or skin for a smooth texture.
- Boil the potatoes until tender then mash them finely using a potato masher or ricer to avoid lumps.
- Chop the yellow onion finely and sauté it in butter until translucent and fragrant—this softens the flavor and adds sweetness.
- Grate or finely chop hard-boiled eggs, which add richness and binding moisture to the mixture.
- In a large mixing bowl, combine flaked cod, mashed potatoes, sautéed onions, chopped eggs, then add butter, milk (warm), and seasonings including black pepper and a dash of paprika.
- Mix thoroughly with a spatula or spoon until the ingredients are well incorporated into a smooth, slightly sticky dough.
Tip: The mixture should hold together but not be too wet; adjust milk quantity if necessary.
Chilling the Mixture
Chilling is key to shaping perfect patties that hold during frying.
- Transfer the fish mixture into a shallow airtight container.
- Cover with plastic wrap, pressing it directly onto the surface to prevent drying.
- Refrigerate for at least 1 to 2 hours, or overnight for deeper flavor melding and firmer texture.
| Reason for Chilling | Outcome |
|---|---|
| Firm mixture | Easier to shape uniform patties |
| Flavor melding | Intensifies the taste |
| Reduce moisture | Prevents patties from falling apart during frying |
Once chilled, the coddie mixture is ready to be shaped, breaded, and fried to golden perfection.
Instructions
Follow these precise steps to create authentic Baltimore coddies with crispy exteriors and tender, flavorful interiors. Each phase builds on the previous to ensure the perfect texture and taste.
Forming the Coddies Patties
- Remove the coddie mixture from the refrigerator after chilling at least 1 hour. This firm texture is essential for shaping.
- Lightly flour your hands to prevent sticking. Using your palms, form the mixture into oval patties approximately 3 inches long and 1/2 inch thick.
- Place each patty on a parchment-lined baking sheet. This keeps them from sticking before breading.
- Cover the patties loosely with plastic wrap if not breading immediately to avoid drying.
Tip: Firm and cold dough holds its shape better during frying, producing that beloved crisp outside.
Breading the Patties
- Set up a classic breading station with three shallow dishes:
- Dish 1: All-purpose flour
- Dish 2: Beaten eggs
- Dish 3: Cornmeal seasoned with a pinch of salt and pepper
- Dredge each shaped coddie patty first in flour, making sure to coat evenly.
- Dip the floured patty into the beaten eggs, allowing excess to drip off.
- Finally, coat the patty thoroughly with the seasoned cornmeal for that signature crunch.
- Place the breaded patties back on the baking sheet and let them rest for 5–10 minutes. This helps the coating adhere during frying.
| Step | Coating Ingredient | Purpose |
|---|---|---|
| 1. Flour | All-purpose flour | Creates base layer for egg to stick |
| 2. Egg wash | Beaten eggs | Moistens surface to hold cornmeal |
| 3. Cornmeal coat | Seasoned cornmeal | Provides crispy, textured crust |
Frying the Coddies
- Heat vegetable oil in a heavy skillet over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- Carefully place a few patties in the hot oil. Do not overcrowd the pan to maintain oil temperature.
- Fry each side for about 3–4 minutes or until golden brown and crisp.
- Use a slotted spoon to transfer fried coddies onto a paper towel-lined plate to absorb excess oil.
- Serve warm for the best taste and texture.
Serving Suggestions
To fully enjoy our Coddies Baltimore Recipe we recommend serving these crispy patties with classic accompaniments that enhance their distinct flavor and texture. Here are a few delicious ideas to elevate your coddie experience:
- Serve warm coddies on soft sandwich rolls for a traditional Baltimore snack. Add a smear of mustard or mayonnaise for a tangy kick.
- Plate coddies alongside a crisp green salad dressed with lemon vinaigrette to balance the richness.
- Offer a side of crinkle-cut French fries or kettle-cooked chips for an irresistible crunch contrast.
- Include a dollop of horseradish sauce or tartar sauce. Both condiments complement the subtle saltiness of the cod.
- Garnish with fresh lemon wedges to squeeze over the patties, brightening the flavor.
| Serving Accompaniment | Purpose |
|---|---|
| Soft sandwich rolls | Traditional handheld option |
| Mustard or mayonnaise | Adds tang and creaminess |
| Green salad | Refreshing balance |
| Crinkle-cut fries | Texture contrast |
| Horseradish or tartar | Enhances flavor complexity |
| Lemon wedges | Brightens and freshens dish |
We also suggest pairing Baltimore coddies with a cold beer or iced tea to complement their savory flavor. For a heartier meal, serve the coddies with sautéed vegetables or coleslaw on the side.
Remember to serve the patties immediately after frying or keep them warm in an oven set to low heat to maintain their crispy exterior. This preserves the classic combination of a crunchy crust and soft, flavorful interior that defines the authentic Baltimore coddie experience.
Make-Ahead Tips
To enjoy Baltimore coddies anytime with minimal effort, proper make-ahead preparation is key. Here is how we recommend planning ahead for this iconic snack without compromising the classic crispy texture and rich flavor.
Prepare and Chill the Coddie Mixture
- Make the fish and potato mixture as instructed in the recipe.
- Transfer it into an airtight container.
- Chill in the refrigerator for at least 2 hours or overnight.
Chilling firms up the mixture, making it easier to shape the patties and prevents them from falling apart during frying. It also allows the flavors to meld deeply.
Shape and Store Patties in Advance
- After chilling, form the mixture into patties according to size preferences.
- Arrange the patties on a tray lined with parchment paper, ensuring they do not touch.
- Cover the tray tightly with plastic wrap or place the patties in an airtight container.
- Store in the refrigerator for up to 24 hours before breading and frying.
This step reduces prep time on frying day, letting us focus on the crispy breading and cooking process.
Bread and Freeze for Longer Storage
If you’d like to extend the storage life:
- Complete the breading station step: dredge patties in flour, then dip in beaten egg, and finish with cornmeal.
- Place breaded patties on a parchment-lined baking sheet.
- Freeze the patties until firm, approximately 1-2 hours.
- Transfer the frozen patties into a freezer-safe bag or container.
Breaded coddies can be stored in the freezer for up to 2 months.
| Storage Method | Preparation Stage | Storage Duration | Notes |
|---|---|---|---|
| Refrigerate Mixture | Fish and potato mixture | 2 hours to overnight | Improves texture and flavor |
| Refrigerate Patties | Formed, unbreaded patties | Up to 24 hours | Ready for breading and frying |
| Freeze Patties | Fully breaded patties | Up to 2 months | Fry directly from frozen |
Thawing and Cooking Tips
- For refrigeration storage, fry the patties directly after breading.
- For frozen patties, thaw in the refrigerator overnight for best results.
- If short on time, fry frozen patties, adding a minute or two to cooking time to ensure thorough heating.
We recommend maintaining the oil temperature at 350°F during frying for perfectly golden and crispy coddies every time.
Conclusion
Making Baltimore coddies at home brings a taste of the city’s rich seafood tradition right to our kitchen. With the right ingredients, tools, and a little patience, we can recreate that perfect balance of crispy crust and tender interior. Whether enjoyed fresh or prepared ahead, coddies offer a satisfying and authentic snack that connects us to Baltimore’s culinary heritage.
By following these steps, we ensure every bite honors the classic flavors and textures that make coddies a beloved local favorite. It’s a rewarding experience that invites us to celebrate and share a true Baltimore treasure with family and friends.
Frequently Asked Questions
What are coddies?
Coddies are a traditional Baltimore snack made from salted cod mixed with mashed potatoes, onions, and seasonings. They are shaped into patties, breaded, and fried to create a crispy exterior with a soft interior.
What ingredients are needed to make Baltimore coddies?
Key ingredients include salted cod, potatoes, yellow onions, hard-boiled eggs, butter, milk, cornmeal, all-purpose flour, and vegetable oil, along with spices like pepper and salt.
What equipment is required for making coddies at home?
You’ll need mixing bowls, a potato masher or ricer, knife and cutting board, measuring cups and spoons, baking sheet, shallow breading dishes, a heavy skillet, a slotted spoon, and paper towels for draining.
Why is chilling the coddie mixture important?
Chilling firms up the mixture, improves flavor blending, reduces moisture, and helps the patties hold their shape during frying for optimal texture and taste.
How do you bread coddies properly?
Set up a breading station with flour, beaten eggs, and seasoned cornmeal. Coat each patty first in flour, then egg, and finally cornmeal to ensure a crunchy, golden crust.
At what temperature should coddies be fried?
Fry coddies in vegetable oil heated to 350°F to achieve a crispy, golden crust and cook the interior thoroughly without absorbing excess oil.
How should coddies be served?
Serve warm on soft sandwich rolls with mustard or mayonnaise, accompanied by sides like a crisp salad, crinkle-cut fries, or dipping sauces like horseradish or tartar sauce.
Can coddies be made ahead of time?
Yes, the fish and potato mixture can be prepared and chilled in advance. Patties can be formed ahead and stored refrigerated for 24 hours or breaded and frozen for up to 2 months.
How do you reheat frozen coddies?
Thaw frozen patties in the refrigerator, then fry at 350°F until golden and crispy, ensuring the best flavor and texture similar to freshly made coddies.
What makes coddies a cherished Baltimore dish?
Coddies are a beloved local comfort food, representing Baltimore’s seafood heritage with their nostalgic flavor, simple ingredients, and unique combination of crispy and tender textures.