Baltimore Coddies (Print version)
Crispy Baltimore coddies made with salt cod, mashed potatoes, onion, saltines, and yellow mustard.
# Ingredients:
For the coddies
01 -
8 oz (225 g) boneless salt cod, soaked overnight in cold water
02 -
1 lb (450 g) russet potatoes, peeled and cut into chunks
03 -
1/3 cup finely minced yellow onion
04 -
1 large egg, lightly beaten
05 -
1 cup crushed saltine crackers, divided
06 -
1/2 teaspoon seafood seasoning
07 -
1/4 teaspoon black pepper
08 -
2 tablespoons chopped parsley, optional
09 -
Neutral oil, for shallow frying
For serving
10 -
Yellow mustard
11 -
Saltine crackers
12 -
Lemon wedges, optional
# Instructions:
01 -
Place the salt cod in a bowl, cover with cold water, and refrigerate overnight. Change the water once or twice if possible, then drain.
02 -
Boil the potatoes in unsalted water until tender, 12-15 minutes. Drain very well, then mash until smooth and let the steam escape for 5 minutes.
03 -
Place the soaked cod in a small saucepan, cover with fresh water, and simmer gently for 8-10 minutes until it flakes. Drain, cool slightly, and flake into small pieces.
04 -
Combine mashed potatoes, flaked cod, onion, egg, 1/2 cup crushed saltines, seafood seasoning, pepper, and parsley. Mix until firm and evenly combined.
05 -
Form into 10 small patties about 2 1/2 inches wide. Chill for 20 minutes, then press both sides into the remaining crushed saltines.
06 -
Heat 1/4 inch of oil in a skillet over medium heat. Fry patties for 3-4 minutes per side until deep golden and crisp. Drain on a rack and serve hot with yellow mustard and saltines.
# Good to know:
01 -
Salt cod must be soaked before cooking.
02 -
Best served hot while the cracker crust is crisp.
03 -
Active prep is about 25 minutes, plus overnight soaking.