Learn how to make the best easy blackened cod recipe using a cast iron skillet and my DIY blackened seasoning. Follow along with my easy step-by-step instructions to make this quick and flavorful fish recipe that's perfect for a weeknight dinner. It uniquely appeals to everyone, from seafood lovers to picky eaters who may not be enthused about eating fish.
See my blackened mahi mahi, cod en papillote, Bloves sauce, and drawn butter for more great fish recipes plus dipping sauces you'll love.
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Cod is the go-to for crispy fish and chips, but have you tried it blackened? Paprika, garlic, and onion powder blend beautifully with thyme, basil, and oregano. Throw in some black pepper and cayenne, and you’ve got a fish dinner that is FULL of flavor.
If you’re making the Feast of the Seven Fishes this holiday, this quick blackened cod dinner is a great option to consider. This recipe is a total game-changer even for picky eaters.
Cod's buttery, mild flavor makes it a fantastic canvas for the spicy blackened seasoning. With its flaky texture, it's a guaranteed crowd-pleaser for family dinners and gatherings. But don’t take my word for it. Try it out for yourself!
See my post on What Is Cod Fish? to learn more about my favorite white fish for any cooking method.
❤️ Why I Love This Recipe
- Incredible Flavor. The spice blend on this hits all the right spots: spicy, sweet, and umami. It's 100% satisfying, even if you aren't a seafood fan!
- Unique. Blackening fish is a one-of-a-kind way to cook and a fun way to add some excitement to your diet.
- Quick Cooking. From the time you grab the ingredients, to the time it’s ready to eat, you only need about 15 minutes (or less).
🥘 Ingredients
This dish has loads of spices that combine to make my DIY mix that is the best blackened cod seasoning to use, so I hope you’re stocked up. Try your local seafood shop or fish market for the freshest fish.
- Cod Fillets (2, 8-ounce fillets) - Frozen cod is also great; just be sure to thaw it completely before continuing with the recipe.
- ¼ cup Butter - Divide this into 2 portions of 2 tablespoons each.
- Sea Salt - To taste.
Blackened Seasoning Ingredients
- Paprika - This is a universal favorite of many that adds a sweet, peppery taste to various dishes.
- Garlic Powder - Not many cuisines don’t use garlic in their recipes.
- Onion Powder - The rich flavor of onion powder helps tie everything together.
- Dried Thyme - Thyme is a unique, earthy herb that goes equally well with chicken as it does with fish.
- Ground Black Pepper - Black pepper is a classic blackening part.
- Cayenne Pepper - Just the right amount for a great flavor that doesn't overwhelm the tender fish.
- Dried Basil - Basil balances out the cayenne pepper with a sweet taste.
- Dried Oregano - A great earthy flavor to round out the herbs and spices.
If you have a favorite brand of Cajun Seasoning, that can be used in place of the herbs & spices listed here. For a strong, smoky flavor, try smoked paprika in place of the regular paprika. Yum!
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Blackened Cod At Home
Grab your spices and mix them up then heat a skillet to fry this deliciously easy blackened cod dinner. You'll need a couple of bowls for dredging the fish, measuring spoons, a skillet, and a fish spatula is helpful too.
Prep & Dredge The Cod Fish
Step 1: Dry the fish. Use paper towels to pat 1 pound (453.59 grams) of cod fillets dry. Put them to the side for now.
Step 2: Mix the blackened spices. Add 1½ teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, ¼ teaspoon ground black pepper, ¼ teaspoon cayenne pepper, ¼ teaspoon dried basil, and ¼ teaspoon dried oregano to a small bowl and combine. If you’d like your spice mix to be a finer consistency, use a spice grinder to break it down further.
Step 3: Melt the butter. Put 2 tablespoons of butter in a bowl big enough to fit the cod fillets and melt it. You can do this in the microwave on defrost or heat it in a skillet before transferring it back to the bowl.
Step 4: Dredge the cod. Coat the fish in melted butter first, followed by the blackening seasoning (photos 1, 2). Be liberal with it. This is what makes it delicious.
Blacken & Serve
Step 5: Prepare the pan. Melt 1 tablespoon of butter per piece of cod in a cast-iron skillet or heavy-bottomed frying pan over medium heat. Lay the seasoned cod into the butter (photo 3).
Step 6: Cook. Leave the fish fillets in the pan without moving them for 4 minutes. Then, flip them over and cook for another 4 minutes (photo 4). When finished, the cod will be flaky and have an internal temperature of 145℉ (63℃).
Step 7: Serve. Plate your blackened cod fish as soon as you remove the fillets from the pan. They will lose heat quickly. Garnish with parsley or lemon slices.
🥗🥘🍲 Best Served With
Enjoy your fish for a light lunch with a side of Cajun fries, or white cheddar mac and cheese for a Southern dinner feast. See my post on what to serve with cod for lots of great pairing ideas for sides and accompaniments.
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💭 Angela's Pro Tips & Recipe Notes
- You can also make this on the grill. Place cod in a fish basket if you opt to use the grill. Cook for 2-3 minutes on each side and check the internal temperature. Throw on some fresh vegetables for a nutritious side dish, too.
- To get the crust associated with blackened cod or other fish, there are two rules to follow. First, make sure you pat it dry really well. Water steams when it’s hot enough and will prevent the crust from solidifying into more than mush. Second, when the cod is cooking, it’s important that you don’t jostle it around or flip it over more than once. Pan-searing can be a fickle thing, but follow these rules, and it should come out great every time.
- Be certain the cod is cooked. The easiest way to do it is to stick a fork in the thickest part of the fillet and twist carefully. If cooked, it will flake apart easily and no longer be translucent. If it’s not finished yet, the pieces will stick together. If you’re concerned, use a probe thermometer to check the temperature. Stick it in the same part you would the fork, the thickest area. It should be at least 145℉ (63℃). Cod is a very forgiving white fish to cook, even if slightly overcooked, so don’t worry too much.
🥡 Storing & Reheating
Cod is best enjoyed fresh, but leftovers can be stored in the fridge for 3-4 days, either wrapped in foil or in an airtight container. For longer storage, freeze it; however, note that after 3 months, the flavor and texture may degrade. Wrap the leftover cod tightly in foil and place it in freezer bags or an airtight container.
Reheating
To reheat, first thaw the fish overnight in the refrigerator. Place it in a greased baking dish, adding 1-2 tablespoons of water to prevent drying. Cover with aluminum foil and bake at 275℉ (135℃) for 10-15 minutes or until it reaches an internal temperature of 145℉ (63℃).
❓ Blackened Cod Recipe FAQs
Yes, that is an option! Grocery stores commonly carry this type of blend. And you can use it to blacken various fish: salmon, mahi mahi, catfish, etc.
If you decide to make your own, remember that these spices are commonly used in recipes on and off my blog. You’ll be reaching for them again soon!
Blackened cod refers not just to the cooking method (since this fish recipe can be pan-seared or grilled) but more specifically to the blackened seasoning used. So chargrilled and grilled refer to cooking on direct heat or flame, where you can use any seasoning desired.
🐟 Other Great Fish Recipes
- Baked Flounder
- Pan Seared Sea Bass
- Panko Baked Cod
- Baked Salmon In Foil
- Pan Seared Swordfish
- Lemon Butter Baked Cod
- Leftover Lobster Recipes
- Budget Friendly Dinners To Make
- Best Good Friday Meals: Easy Recipes For Your Day Of Fasting
- Hot Imitation Crab Dip
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Blackened Cod
Ingredients
- 1 lb cod fillet (2 8-ounce cod fillets)
- 1½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ cup butter (divided - 2 portions of 2 tablespoons each)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prep & Make Dredging Station
- Pat your 1 lb cod fillet (fillets) dry using paper towels and set them aside.
- In a small bowl combine the blackening seasoning ingredients (1½ teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, ¼ teaspoon ground black pepper, ¼ teaspoon cayenne pepper, ¼ teaspoon dried basil, and ¼ teaspoon dried oregano). If desired, you can use a spice grinder to break the herbs down into a finer consistency.
- In a bowl big enough to place the cod fillets, melt the first 2 tablespoons portion of ¼ cup butter.
- Dredge the cod fillets in the melted butter then season both sides liberally with the blackened seasoning mix.
Sear & Serve
- Heat a cast-iron skillet or heavy-bottomed frying pan to medium heat. Place one tablespoon of ¼ cup butter per cod fillet into the skillet and melt, placing the seasoned cod directly into the melted butter.
- Cook undisturbed (do not move the cod fillets) for 4 minutes, flip and cook the second side for an additional 4 minutes. The cod is done when white and flaky, and the fish has an internal temperature of 145°F (63°C).
- Remove from the pan and serve immediately.
Sharon says
Thanks for the great tips. I’d never cooked cod before so it was a learning experience but your explanations gave me confidence to try. I think I would change the garlic powder to garlic salt in the blackened seasonings for me. I realize some can’t have the salt but the cod was not as flavorful as I expected. That’s the fish’s fault for sure! I don’t think I dredged the buttered fish correctly to get the seasoning to stick better. I’ll definitely try this again with a different fish!
Kay says
Can these receipts be printed
Angela @ BakeItWithLove.com says
Yes, any recipe can be printed from the recipe card at the bottom of the page (above the comments section). Thanks for asking!