Making Coddies

Coddies are unique to the Baltimore / Chesapeake Bay area. I doubt that you will be able to find them anywhere else. They’re a cod cake made with salted cod, potatoes and spices. Allow 3-4 hours from start to finish.

2 LB fresh cod (salted cod is better if you can find it, it would need to be soaked overnight to flush out most of the salt).
2 LB russet potatoes, cooked (about 20 min.) and mashed. The proportion of potatoes to cod can be much higher, if desired.
5 tablespoons butter
½ onion, grated, sauteed.
4 eggs, slightly beaten.
¾ Italian seasoned bread crumbs.
1 tsp crushed garlic.
1 tsp parsley flakes.
½ tsp cayenne pepper.
1-½ tsp Old Bay seasoning.
1 tsp salt.

Bake cod covered in a casserole with some water at 350 degrees F for about 30 minutes or until it flakes apart.
Peel and cut potatoes and boil until soft, about 15-20 minutes. Drain, mash and mix in butter, eggs, bread crumbs and spices.
Mix in crumbled cod.
Form into balls about the size of a golf ball and flatten to about the size of a cracker.
Dredge in flour with some salt added.
Fry in oil about 350 degrees F until golden brown, about 3 minutes per side. Drain on paper towels.
These are usually eaten on Saltine crackers with mustard.