Blackened Cod

Blackened Cod is a super flavorful, slightly spicy, easy to make dish that you can put on the table in 10 minutes. A delicious healthy meal that's perfect for a busy weeknight.

Cod is a firm fleshed white fish. It has a flaky texture and mild flavor and is often the fish used in fish and chips, and it's delicious in fish stew (check out my Spanish Fish Stew recipe).

Jump to:

• What is Blackening?
• Why This Recipe Works
• Ingredient Notes
• How to Cook Blackened Cod
• Top Tips
• Recipe FAQ's
• Serving Suggestions
• More Seafood & Easy Fish Recipes
• Recipe
• Comments

What is Blackening?

Blackening is a Cajun cooking technique. Basically fish or chicken is coated with a Cajun seasoning blend. And then it's pan seared over high heat, so that it forms a blackened crust on the outside.

Why This Recipe Works

• It all starts with a delicious spice mixture. And you probably already have all the ingredients in your spice cabinet.
• We should all be eating more sustainable seafood, but it can be expensive! Fortunately, cod is usually one of the more economical seafood choices.
• Blackened cod is quick and easy to make. You can have dinner on the table in just 10 minutes.
• This easy recipe is healthy, low in calories, and gluten-free.

Ingredient Notes

• Cod Use fresh cod fillets or thawed frozen cod fillets or loins. Cut large fillets into portion sizes before cooking.

• Dry Rub The blackened seasoning is essentially a mild Cajun seasoning blend. It contains oregano, paprika, cayenne pepper, garlic powder, onion powder, thyme, salt and black pepper.
• Oil Use a cooking oil with a high smoke point. Avoid using olive oil for this recipe. I'm using avocado oil, but some other choices are safflower, corn, sunflower or peanut oil.

How to Cook Blackened Cod

1. Combine the ingredients for the blackening spice rub in a small bowl.
2. Rub the blackening seasoning on all sides of the cod fillets.
3. Heat the oil in a cast-iron skillet and cook the seasoned cod for 2-3 minutes depending on the thickness of the fillets.
4. Turn the cod pieces and cook the other side for the same amount of time.

Top Tips

• Always pat the fish fillets dry with paper towels to remove excess moisture before cooking.
• Use a cast iron skillet or any heavy skillet and make sure the oil is hot before adding the fish. The blackening process requires a hot pan.
• If you are using a non-stick skillet, you will still need to use oil because we are cooking over high heat.
• Don't be tempted to flip more than once! You want a crust to form on the bottom and then on the top of the fish.
• Leave lots of space in the pan between the fillets when pan searing. You may have to cook in two batches.
• If you are cooking in two batches, between batches, carefully use paper towels to wipe the pan clean, add fresh oil, and wait for it to reheat before adding the next batch.
• This recipe is even quicker if you skip making your own seasoning and use a store bought Cajun seasoning blend.
• Fish should be cooked to an internal temperature of 145°. The only safe way to tell is by using a meat thermometer, which, as I often mention, is an inexpensive tool that ensures perfectly cooked food every time. Use the thermometer in the thickest part of the fish to get the internal temperature.
• You don't have to stick to cod with this recipe! It works great for most fish. Try halibut, mahi mahi, red snapper, or salmon.
• Store leftover fish in an airtight container in the fridge and use it within 1-2 days.

Recipe FAQ's

Serving Suggestions

My homemade tartar sauce is perfect with blackened cod, and you can whip it up in minutes. This recipe for Cajun Rice & Beans is a perfect side dish for this Cajun style fish, too.

This blackened cod recipe is also delicious in fish tacos, and you can check out side dishes and salads to round out your delicious meal.

More Seafood & Easy Fish Recipes

• Salmon Spinach Pasta
• Air Fryer Salmon
• Mussels Thai Style
• Pan Seared Scallops
• Cajun Crab Cakes

Recipe