Coddies: The Unsung Hero of Baltimore Cuisine
Okay, so you want to make coddies, huh? Well, buckle up, buttercup, because you’re about to embark on a culinary adventure that will make your taste buds do a happy little dance. Let's dive right in!
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| How To Make Baltimore Coddies |
What the Coddy?
First things first, what even is a coddy? Well, my friend, it's a Baltimore treasure, a humble little fish cake that packs a flavor punch. Imagine a crispy, golden brown exterior giving way to a soft, moist interior bursting with the salty goodness of cod. It's like a party in your mouth, and everyone's invited.
Tip: Skim once, study twice.
Gathering Your Coddy Crew
Before you start slinging fish, make sure you've got your coddy crew assembled. You'll need:
Tip: Reread if it feels confusing.
- Salt cod: The backbone of your coddy operation.
- Potatoes: Russets are the classic choice, but any sturdy spud will do.
- Eggs: To bind everything together.
- Crackers: For that perfect crunch. Ritz crackers are a popular choice, but feel free to experiment.
- Onion: For flavor depth.
- Spices: Old Bay seasoning is a must, but you can also add other seasonings to taste.
The Coddy Chronicles
Now, let's get cooking!
Tip: Don’t just scroll to the end — the middle counts too.
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- Soak that cod: Salt cod needs to be soaked to remove excess salt. This is a crucial step, so don't skip it!
- Prep the potatoes: Boil and mash those taters until they're fluffy and dreamy.
- Flake the fish: Once the cod is soaked, flake it into bite-sized pieces.
- Mix it up: Combine the mashed potatoes, flaked cod, eggs, crumbled crackers, onion, and spices in a large bowl. Mix until well combined.
- Shape it up: Form the mixture into small patties.
- Fry ‘em up: Heat oil in a skillet over medium heat and fry the coddies until golden brown on both sides.
Serving Suggestions
Coddies are traditionally served on saltine crackers with a dollop of mustard. But hey, who are we to limit your creativity? Get wild with it! Try them on a bun, in a salad, or as a snack on their own.
QuickTip: Let each idea sink in before moving on.
How to Master the Coddy Craft
- How to choose the right cod: Look for salt cod that is firm and has a slightly yellow color.
- How to soak salt cod properly: Soak the cod in cold water for several hours, changing the water every few hours.
- How to get the perfect potato mash: Boil the potatoes until tender, then mash them with a potato masher or ricer for a smooth texture.
- How to avoid overcooking the coddies: Cook the coddies over medium heat and avoid overcrowding the pan.
- How to store leftover coddies: Store cooled coddies in an airtight container in the refrigerator for up to 3 days.
So, there you have it! You're now officially a coddy connoisseur. Go forth and coddy your heart out!
Disclaimer: I cannot guarantee that following these instructions will result in world-class coddies. Your mileage may vary.
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