Blackened Cod is a delicious, spicy, quick dish that can be prepared in less than 10 minutes. This healthy and delicious meal is perfect for busy weeknights.

Cod is a white, fleshy fish with a firm texture. It is a white fish with a mild flavor and flaky texture. Cod is also a popular fish in fish chips and fish stew.

What is BLACKENING?

Cajun cooking technique, blackening. Cajun seasoning is used to coat chicken or fish. Then, it is pan-seared on high heat until it forms a dark crust.

WHY DOES THIS RECIPE WORK?

  • All it takes is a tasty spice mixture. You already have all the ingredients in your spice cupboard.
  • We all should eat more sustainable seafood, but it can be costly! Cod is an excellent choice for affordable seafood.
  • Blackened Cod is easy to make. It takes only 10 minutes to prepare dinner.
  • This simple recipe is healthy and low in calories. It’s also gluten-free.

NOTES ADDITIONAL

  • Cod You can use fresh or frozen cod fillets or even frozen loins. Before cooking, cut large fillets into portions.
    • Dry Rub This blackened seasoning is a mild Cajun seasoning mix. It includes oregano, paprika, garlic powder, onion powders, cayenne peppers, salt, black pepper, and garlic powder.
    • Oil Choose a cooking oil that has a high smoke point. This recipe does not call for olive oil. This recipe uses avocado oil. But you can use safflower or sunflower oil and peanut oil.

HOW TO COOK BLACKENED COD

  1. Combine all the ingredients for the blackening spice mix in a small bowl.
  2. Apply the blackening seasoning to all sides of the cod fillets.
  3. Heat the oil in a cast iron skillet and then cook the seasoned Cod for 2 to 3 minutes, depending on how thick the fillets are.
  4. Turn the pieces of Cod and cook the second side simultaneously.

TOP TIPS

  • To remove excess moisture, always pat dry the fish fillets with paper towels before you cook them.
  • Make sure to heat the oil before you add the fish. A hot pan is necessary for blackening.
  • You will still need oil using a nonstick skillet because you cook on high heat.
  • Only flip the fish once. A crust should form on the bottom, then the top of your fish.
  • When pan searing, leave plenty of room between the fillets. Sometimes, you may need to cook in more than one batch.
  • If you cook in two batches, use paper towels carefully to clean the pan. Once the oil has melted, heat the oil again and add the next batch.
  • You can make this recipe even faster using a store-bought Cajun seasoning mix.
  • Fish should be cooked at 145 degrees. A meat thermometer is the only way to know. It is inexpensive and will ensure perfectly cooked food every time. To determine the internal temperature of the fish, place the thermometer in its thickest section.
  • This recipe doesn’t require you to stick with Cod. This recipe works well with most fish. Try halibut, mahi mahi, red snapper, or salmon.
  • Fish leftovers can be kept in an airtight container in a refrigerator for up to 2 days.

RECIPE

Ingredients

    • 24 ounces Cod 460-ounce fillets/links
    • One tablespoon of vegetable oil
    • One tablespoon paprika
    •  One teaspoon of garlic powder
    •  One teaspoon of onion powder
    •  One teaspoon of dried thyme
    •  One teaspoon of dried oregano
    •  1/2 teaspoon cayenne pepper
    •  1/2 teaspoon of salt
    •  1/2 teaspoon black pepper

Instructions

    • In a small bowl, combine paprika and oregano with thyme, garlic powders, onion powders, cayenne pepper, salt, and black pepper.
    • Dry each cod loin or fillet with a paper towel to remove excess moisture.
    • Use your hands to coat the fish with the seasoning mix evenly.
    • Over medium heat, heat oil in a cast iron skillet or another heavy pan.
    • Place the fillets in the hot pan. Cook for 2-3 minutes, turning once or twice.
    • Use a spatula to turn the fish gently. Cook the fish for another 2-3 minutes.
    • Serve hot