Blackened Cod - Easy Cajun Fish Recipe

Blackened cod is one of my favorite weeknight fish recipes for several reasons. I have always thought that cod requires something extra to bring it to life and blackened seasoning does just that. Only a few minutes of pan-frying are needed for a delicious flavor-packed blackened crust to form.

Have you tried Spaghetti Al Nero? This distinctive black pasta is bursting with wonderful oceanic umami flavor, is easy to make and would go nicely with a blackened cod fillet.

The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

🛒 Ingredients

• Cod. You can use fresh or thawed frozen cod.
• Blackened seasoning - you can use ready-made cajun seasoning or make your own. For homemade blackening seasoning, you'll need just 5 ingredients including cumin, garlic, smoked paprika, cayenne pepper, black pepper.
• Oil - any neutral-tasting oil with a high smoke point can be used to pan-sear the cod. Do not use olive oil because it has a lower smoke point and won't withstand the high cooking temperature required to create the charred crust.

Substitutions:

Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.

• Cod: This recipe will work well with other mild-flavored white fish such as haddock, mahi mahi, hake and pollock.

🧑‍🍳 Recipe steps:

*Be sure to see the recipe card below for the full ingredients list & instructions! *

Step 1: Prepare the blackened seasoning: Mix the smoked paprika, cumin, cayenne, garlic powder and optional oregano in a small bowl or place the same volume of ready-made seasoning into a bowl.

Step 2: Remove the excess moisture from the cod fillets with paper towels and lightly salt on both sides. Then place each fillet into the bowl with the spice mixture and turn until all sides are covered in a light layer of blackened seasoning.

Step 3: Place a large skillet on a medium-high heat and add oil. Add the cod fillets when the oil is hot and cook for 4-6 minutes on each side. Remove from the pan when both sides have developed a charred crust and serve immediately.

🍽 Serving suggestions:

With so many serving options, blackened fish never gets boring:

• A simple squeeze of lemon or fresh lime juice to contrast the smoky taste of the blackened crust.
• Sides: Rice, salad, green beans, fruit salsa, fries, and sweet potato fries.
• Cod tacos: Using flour or corn tortillas with some creamy tomato-free guacamole on the side.
• Fish sandwich using crusty bread, lettuce and tartar sauce.

👍 Top tips

1. Remove excess moisture from the cod before you season it - this will ensure the blackened seasoning sticks to the fish and that you get that yummy charred crust.
2. Season all sides thoroughly - for maximum flavour ensure all sides of the cod fillets have a light layer of seasoning on them before you start cooking. However, be sure to shake off any excess seasoning that may stick to the pan and burn.
3. Use a non-stick skillet or seasoned cast-iron skillet - to prevent the cod from sticking.
4. Get the oil hot before you add the cod fillets -nobody wants to miss out on the delicious charred crust so make sure the oil is smoking hot before you add the cod fillets. You can test whether the pan is hot enough to start cooking by adding a small drop of water. If it forms beads the pan is ready.
5. Turn the cod fillets once - cod is a flaky fish that can be prone to falling apart. Ensure your fillets stay whole by checking to see if the underside is done before turning over.

🙋 FAQs