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).
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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
- Combine the ingredients for the blackening spice rub in a small bowl.
- Rub the blackening seasoning on all sides of the cod fillets.
- Heat the oil in a cast-iron skillet and cook the seasoned cod for 2-3 minutes depending on the thickness of the fillets.
- 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
Are Cajun seasoning and blackening seasoning the same thing?
No, although they are very similar, Cajun seasoning tends to be spicier.
Is blackening fish healthy?
Yes blackening is not burning or charring. You are actually just getting a very dark brown crust.
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
Recipe
Blackened Cod
Cajun style blackened cod is coated with tasty seasonings and pan seared to form a delicious crust.
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Servings: 4
Calories: 152kcal
Ingredients
- 24 ounces cod 4 60 ounce fillets or loins
- 1 tablespoon vegetable oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon course salt
- ½ teaspoon black pepper
Instructions
- In a small bowl, combine paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, salt and black pepper.
- Dry each cod fillet or loin with paper towel to remove excess moisture.
- Sprinkle the seasoning mixture evenly over the fish, using your hands to coat all sides of the fillet.
- Heat oil in a cast-iron skillet or other heavy pan over medium high heat.
- Put the fillets, into the hot pan without crowding. Cook 2-3 minutes without turning.
- Carefully turn the fish using a spatula or fish spatula. Cook for 2-3 more minutes.
- Serve hot
Notes
- 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 between the fillets. You may have to cook in two batches.
- If you are cooking in two 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 I often mention, is an inexpensive too 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.
Nutrition
Serving: 1g | Calories: 152kcal | Carbohydrates: 3g | Protein: 31g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 73mg | Sodium: 385mg | Potassium: 773mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1053IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
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Vanessa
I love fish and am always looking for new ways to prepare it. This was delicious and super easy to make! The tips were helpful as well. Thanks!
Colleen
I love hearing this, Vanessa! Thanks for commenting.
Heidy
This blackened cod recipe was extremely exceptional!. I can't wait to make it again. It was so good! Great instructions too.
I am looking forward to checking out some of your other recipes on your blog! Have a great day, and thanks for sharing this fantastic recipe!
Colleen
You're very welcome Heidy! Thank you for your feedback!
Katie Crenshaw
I picked up some beautiful pieces of Cod at the grocery store, but was unsure how I should make it. I found your recipe and decided to give it a try. It turned out fantastic! My fish was so flavorful. I definitely will make again.
Colleen
Hi Katie, I'm so happy to hear that your blackened cod turned out fantastic! Thanks for letting me know.
Moop Brown
This recipe seems super quick and easy to make which I think makes it perfect for busy weeknights.
Colleen
Blackened cod really is super quick and easy, Moop. I hope you give the recipe a try.
UR
The spice blend sounds amazing! I love the way you served it. The cod and veggies Look beautiful!
Casey
I have made this recipe over and over and used all different types of fish! It's a winner!
Colleen
Hi Casey! This is lovely to hear. Thanks so much for your feedback!
Anna
This was fantastic! Me and my husband tried this for dinner last night as he bought some fresh cod from our local fishmonger and we both loved it so much! The combination of spices is just spot on, fish was so juicy and so tender!
Colleen
That's great Anna! I'm so happy that it turned out perfect for you!
Devan
Collen, you've got some fantastic-looking photos and I can imagine eating this blackened cod outside on a hot summer day. Thanks for sharing this and I can't wait to give this a go!
Cheers,
Devan
Colleen
Thanks for the kind words, Devan! I hope you enjoy this recipe and I would love to hear how it went!
veenaazmanov
Bursting with flavors and super delicious. Fish is one of my favorite meal too.
Colleen
I'm so happy that you loved it, Veena!
Megan
This cod is sooo good! We all loved it. Absolutely recommend.
Colleen
I love hearing this, Megan! Your comment is appreciated!
Loreto and Nicoletta
How beautiful is that!😍 I love the color and crust and can only imagine the flakiness of the fish. This is a must try for sure, and your right we have all the spices and seasoning for the spice mix!
Thank you for sharing!😋🥰👍👌🙏
Colleen
You're welcome guys, enjoy the blackened cod!
Renee | The Good Hearted Woman
So fast, easy, and full of flavor! Thanks for the reminder about flipping only once, too. It really makes a difference.
Colleen
Thanks Renee. I'm glad you found the cod fast, easy & flavorful. And I'm happy you found that tip to be helpful!
Mirlene
Cod is one of my family favorite fish to eat! Love the bold spices and ingredients used here.
Colleen
Hi Mirlene. I hope you give this recipe a try!
Emily
I am always looking for new ways to cook fish. Can't wait to try this method 🙂
Colleen
Hi Emily! I would love to hear back how the blackened cod turns out for you!
Claudia Lamascolo
This blend of spices was just perfect for cod and we liked it very much and will make it again
Colleen
Hi Claudia! I'm so happy to hear this. Thanks for your feedback!
nancy
one of my favorite ways to cook cod!
Colleen
So happy it's a favorite, Nancy!