This blackened cod recipe uses my homemade Cajun seasoning to create the perfect crust on the outside and a flaky inside. The seasoning can be made mild or spicy, so don't shy away from its bold flavor. I suggest making it in a cast iron skillet for an easy weeknight dinner.
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I love this fish recipe because it is packed with flavor but only takes 15 minutes. It is part of my under 30 minute meal series. It makes a perfect pairing with my dirty rice recipe.
The method of blackening fish is to cook at high heat so that the spice blend creates a blackened crust around the fish. There will be smoke, so be sure to turn on the exhaust fan, or get crazy and cook outside.
📖Why My Recipe Works
- Cod is a mild white fish with thick filets that is perfect for searing.
- My homemade Cajun seasoning blend has the perfect combination of spices without being too salty. More flavor and less sodium.
- This quick recipe is ready in under 15 minutes and makes the perfect backdrop for your favorite sauces.
If you enjoyed my chicken piccata recipe or our baked mahi-mahi then this fish recipe is going to be a big hit with you!
🧾Ingredient Notes
- Cod Fillets- Both fresh and frozen filets work in this recipe. Just defrost before using. When picking out fresh cod, the filets should be of similar shape and size and smell like the ocean, not fish. You can substitute other fish types. Mahi makes a wonderful substitution.
- Blackening Seasoning- You can use homemade or store-bought. If using store-bought check for salt and spice levels and adjust as needed. The recipe calls for ¼ cup, it may seem like a lot but you will use it!
- Olive Oil- You can use any neutral-tasting oil for blackening the fish. Avocado oil and grapeseed oil are great substitutes. But I actually love to use leftover bacon fat when I am feeling decadent.
👩🏻🍳 Expert Tip
If your store-bought blackening seasoning is too salty, add equal parts of smoked paprika, garlic powder, and onion powder to thin it out.
⏲️How to Make Blackened Cod
- Pat the fish dry with paper towels to help the spices stick. Generously coat both sides with the blackening spice, pressing it into fully cover each fillet.
- A cast-iron skillet is my preference. The oil should cover the entire pan to ensure the fish doesn't stick.Be patient when heating your pan, it needs to be very hot before you add the fish.
- Cook for 4 minutes. Carefully flip and cook for 2 to 3 minutes longer
- A fish spatula, while not necessary, does make flipping the fish much easier. It has flexibility while being strong enough to separate the meat from the pan.
🥗Sauces and Sides
Blackened fish is a flavorful main dish that can be served on top of a salad or with my chimichurri rice pilaf. But what I love is all the sauces it can pair with.
Keeping with the Cajun theme, serve with Cajun butter sauce. Along the same lines but slightly more elegant is a white wine butter sauce.
Personally, I love pineapple and cucumber salsa on top of cod. But other salsas include spicy cucumber chutney or mango habanero salsa. Both take just 5 minutes and add a Caribbean flair.
And to cool things down, try a quick and easy yogurt dill sauce.
More Easy Weeknight Fish Recipes
Common Recipe Questions
To check if your pan is hot enough, flick a few drops of water into it-if they sizzle and evaporate immediately, it's ready.
The FDA recommends 145 F degrees but I find that cod is optimal at about 135 F degrees. This will ensure the center is nearly opaque and lovely flaky texture. The fish will come up in temperature while you are plating it. You can use an instant-read meat thermometer to check the temperature.
Black cod is a type of fish, also called Sablefish, and blackened cod is fish cooked with crust of spices at a high heat. Black cod is fattier and less flakey than Atlantic cod.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Blackened Cod
Ingredients
- 4 6-ounce cod fillets
- ¼ cup blackening seasoning homemade or store bought
- 2 Tablespoons olive oil
- chopped fresh parsley and lemon wedges for serving
Blackening Seasoning
- 3 Tablespoons smoked paprika
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- ½ teaspoon dried basil
Instructions
- Generously coat both sides of each cod fillet with the blackening spice, about 1 tablespoon per piece of fish. Press the spices into the fish so each piece is entirely coated.4 6-ounce cod fillets, ¼ cup blackening seasoning
- Heat the oil in a large skillet over medium-high heat. The oil should cover the entire pan. The skillet is ready when you flick in a bit of water and it sizzles immediately.2 Tablespoons olive oil
- Place the cod into the skillet, and cook for 4 minutes. Flip and cook for 2 to 3 minutes until the thickest part of the fish reaches 145 F degrees. Serve immediately, garnished with chopped parsley and fresh lemon wedges.chopped fresh parsley and lemon wedges
Blackening Seasoning
- Mix together all ingredients. This recipe will make more than is needed for the cod. Store leftovers in an airtight container at room temperature for 6 months.3 Tablespoons smoked paprika, 1 Tablespoon onion powder, 1 Tablespoon garlic powder, 2 teaspoons kosher salt, 1 teaspoon ground white pepper, 1 teaspoon ground mustard, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon cayenne pepper, ½ teaspoon dried basil
Notes
- Refrigerate in an airtight container for 2 to 3 days.
- Leftovers can be eaten cold on a salad or reheated and used for fish tacos or other recipes.
Equipment
- Cast Iron Skillet recommended
veenaazmanov says
Fish and the flavors. Super delicious and yummy platter. I just want to grab a bite.
Jen says
Thank you for the review!
Biana says
So healthy and delicious! I love that you need just a few ingredients for this recipe, will be giving it a try very soon.
Jen says
Let us know how it turns out.
Caitlyn Erhardt says
Even my fish hating husband loved this cod recipe. These flavors were on point!
Jen says
Glad to hear it was a hit.
Claudia Lamascolo says
This is so flavorful I love blackened spice this will be awesome on anything thanks
Jen says
Yes! We are going to have a chicken sandwich up soon that uses it.
Beth says
Yummy! My daughter and I are going to love this recipe! Can't wait to give this a try! Looks so delicious and tasty!