Blackened Cod

5 from 1 vote

A super simple blackened cod recipe. Just rub the cod fillets with blackened seasoning and pan fry until a delicious charred crust is formed.

Prep Time8

Cook Time12

Course: Fish, Main Course

Cuisine: cajun

Servings: people

Calories: 116kcal

Author: Helen

Equipment

frying pan

Ingredients

Blackened seasoning (Note 1)

2 tbsp smoked paprika
2 tbsp ground cumin
2 tsp garlic powder
2 tsp black pepper
2 tsp cayenne pepper
2 tsp oregano optional

Cod

4 cod fillets (Note 2)
Sea or kosher salt
2 tbsp groundnut or canola oil

Instructions

Mix the smoked paprika, ground cumin, garlic powder, black pepper and cayenne pepper in a separate bowl. You can also use the same quantity of ready made blackened seasoning.
Dry the cod fillets with kitchen paper to remove any excess moisture.
Sprinkle the cod fillets with salt on both sides.
Then place each fillet into the blackened seasoning mixture. Turn over to ensure the fillets have an even covering of seasoning all both sides.
Place a frying pan on a high heat and add the oil.
When the oil is hot, add the cod fillets and cook for 4-6 minutes on each side. (notes 3, 4 & 5)
Remove the fillets from the pan when they are done and serve immediately.
Air fryer method:
Follow steps 1-6 above then air fry the seasoned cod fillets at 180 C or 350F for approximately 7 mins, turning halfway

Notes

Blackened seasoning. You can switch the homemade blackened seasoning for the same volume of cajun seasoning. Just note that it will be a little hotter.
Cod: This recipe will work well with other mild-flavored white fish such as haddock, mahi mahi, hake, and pollock.
Cooking times may vary depending on the thickness of the cod fillets. Check the underside of the cod fillets are done before you turn them over.
Turning the cod: Cod is a flaky fish that can fall apart if handled too much.
Checking doneness. The cod fillets are done when both sides have formed a charred crust. You can use an instant-read meat thermometer to check that the internal temperature has reached 145 degrees f (63 °C). You can also cut into one of the fillets to check the flesh is hot and opaque.

Storage:

You can store the cooked fish in the fridge for up to 2 days. Allow it to cool and place in an airtight container or cover with plastic wrap. Why not make extra so you have leftovers to add to a salad or for fish tacos the next day. Cooked blackened cod is not suitable for freezing.

Nutrition