Stop by Attman’s Deli on Lombard Street for an exemplary version of the Baltimore coddie. These hand-formed potato cakes are shot through with salt cod (and sometimes Old Bay) before taking a dip in the deep fryer. They’re traditionally served between two Saltine crackers with a dollop of mustard at room temperature, and were once sold at soda fountains and delis all over 1920s Baltimore.
Special Dishes: Corned Beef, Coddies
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