Blackened cod takes only 15 minutes to make, yet is coated in a rich medley of spices for maximum flavor. Just coat the fish with homemade blackened seasoning rub, then pan-seared in a skillet. Serve with rice or potatoes or make the best Cajun-style fish tacos! {Gluten-free, dairy-free, & low carb}
Table of Contents
What is Blackened Fish?
Blackening is a Cajun cooking technique where the fish is coated in lots of bold spices, then cooked quickly on a very hot cast iron pan (or grilled or baked in the oven).
The seasoning crust turns a very deep brown, even black, color, which is where it gets its name.
The blackening cooking technique works especially well with white fish, like cod, tilapia, or halibut, but it’s also great on salmon, chicken, and shrimp, too. We always keep the rub in our spice cabinet for quick dinners!
For more easy fish recipes, be sure to try my Parmesan Crusted Cod and Blackened Salmon Bites too!
Tips Before You Get Started
- Make the spice mix ahead of time. It just takes a few minutes, but will get you cooking faster.
- Intimidated by cooking fish? You need to know “the fork test.” You’ll know it’s done when you stick a fork in the thickest part of the fillet and twist carefully. It should flake easily and no longer be translucent. You can also use a thermometer to check if the fish is cooked through (Stick the meat thermometer into the thickest part of the fish; it should register 145 degrees F).
- Dry the fish first. If the fish is wet at all, the spices won’t stick as well. We want maximum coverage for lots of flavor!
- Distribute seasoning evenly: I found the easiest way to distribute the blackened seasoning over the fish was to put the fish fillets in a shallow bowl and sprinkle the seasoning over them with a spoon. Then flip and repeat, shaking off any excess. I also dip the ends of the fillets in any remaining seasoning as well so that the whole fish fillet is coated.
- Handle minimally. Don’t flip the fish more than once or check it too often. The fish is very fragile and flakes easily, so too much jostling around may cause it to fall apart.
- Keep an eye on the fish: Watch the fish carefully while it’s cooking to ensure that you don’t overcook the fish. I cooked mine for 4 minutes on the first side and 1 minute on the second side.
Key Ingredients
- Fresh cod fillets: For best results, use evenly sized fillets that are each about 5oz in weight. For frozen fish, make sure to thaw them completely before seasoning and thoroughly pat them dry to remove as much excess water as you can.
- Oil: I like to use olive oil, but canola or coconut work too. I usually don’t use butter as it can brown and burn very quickly.
- Honey: This is optional, but you can add a little honey to the top of the fish before adding the seasoning to give it a sweet and spicy flavor.
- Garnish: I like to finish the dish with a squeeze of lemon or lime, and add some fresh chopped parsley or cilantro for some fresh flavor and a little color.
Homemade Blackening Seasoning
This homemade blackening rub is made with a mixture of smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne, kosher salt and black pepper.
It’s slightly sweet and smoky with a freshness from the herbs and just enough warmth from the peppers. It’s bold, deeply flavorful, yet not overbearing.
If you want to make it spicier, increase the amount of cayenne pepper.
Step-by-Step Instructions
How to Make Blackened Seasoning
- Mix all of the blackening spices together in a small bowl. Make sure it is blended evenly.
How to Make Blackened Cod
Stove Method
I recommend a heavy bottomed non-stick skillet or cast-iron skillet as it tends to distribute the heat better for more evenly cooked fish and a better “crust” layer.
- Thoroughly pat the cod dry with a paper towel. Rub each side generously with about 1 teaspoon of olive oil. You can also drizzle on a couple of drops of honey and brush over the top of each fillet as well, if desired.
- Coat both sides of the cod fish fillets with the seasoning mix, shaking off any excess. I like to sprinkle seasoning on both sides of the fillets to make sure the whole thing is fully coated.
- Heat remaining 2 tablespoons of oil in a large heavy bottomed non-stick skillet or cast-iron skillet over medium-high heat. Cook for 3-5 minutes, or until the rub starts to turn black.
- Flip the fish fillet and cook another 1-2 minutes, or until the fish is cooked through and has a flaky texture. Thicker pieces of cod may require a slightly longer cooking time.
- Serve warm with a squeeze of lemon or lime juice and some fresh parsley or cilantro, if desired. Garnish with fresh lemon or lime slices.
Enhance the blackening: If you want the fish even more blackened, cook for an extra minute or two per side.
Oven Method
Baking in the oven won’t result in the same blackened color, but it will still be delicious!
- Turn broiler onto high and place oven rack on the top shelf. Broil the fish for 3 minutes.
- Flip fish and broil for an additional 3-4 minutes or until tender and flaky.
Grill Method
Preheat the grill to high heat. Cook on the grill for several minutes, flipping halfway through.
Scroll to the recipe card below for the full blackened cod recipe!
Storage Guidelines
Refrigerator: Any leftovers will keep well in an airtight container in the fridge for 3 to 4 days. Let them cool fully before storing and cover so that the fish doesn’t dry out.
To reheat: Reheat leftovers in the oven at 360F for around 10 minutes or until heated through. It’s best to cover the cod with foil during reheating so that it doesn’t dry out. Keep a close eye on it so that it doesn’t overcook. You can also try reheating it in the air fryer.
Recipe FAQs
Cooked cod should be an even opaque white color throughout when it’s cooked through. The flesh should flake easily when you twist a fork in the thickest part of the fish. To double check, the internal temperature of the fish should reach 145°F when a thermometer is inserted into the thickest part for the perfect flaky white fish.
Blackened Fish Side Dishes
There are about a million ways to serve blackened cod, whether you want to serve it as a plated entree or in salads, wraps, and more.
We like to serve our blackened fish with brown rice mixed with some corn, sliced green onion, lime juice, and a dash of salt and pepper, along with a side of veggies like green beans or broccoli. Instead of rice, you could easily serve roasted baby potatoes, quinoa, or sweet potato curly fries.
We also like to make wraps or fish tacos with shredded cabbage, mango pineapple salsa, and avocado crema.
Or, add blackened fish to your favorite salads! It goes well with heartier flavors, and is especially delicious with this healthy Caesar salad dressing.
Recipe Variations
- Use a different fish: This recipe can really be made with your fish of choice. My family is partial to cod, and love how it takes on the spices. Don’t hesitate to make it with pollock, haddock, salmon, mahi mahi, trout, or whichever fish you have on hand.
- Adjust the size: If you’re feeding kids, you may want to cut the cod into small bites or strips to make “fish fingers.” The extra surface area means you’ll end up with even more of those spices, which can help cover the mild fish taste for picky eaters.
More Healthy Seafood Recipes
- Blackened Shrimp Tacos
- Spicy Shrimp Tacos
- Healthy Lemon Sauce for Fish
- Low Carb Fish Sticks
- Chili Lime Shrimp Skewers
Did you make this recipe? Scroll down to leave a star rating and review!
Blackened Cod Recipe
Ingredients
For the blackened seasoning:
- 1.5 tablespoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper (or more if you prefer it spicier)
To cook:
- 4 firm cod fillets about 5oz/150 grams each
- 2 tablespoons olive oil
- Drizzle of honey (optional)
Optional garnishes:
- Squeeze of lemon or lime juice
- Freshly chopped parsley or cilantro
Instructions
- Mix all of the blackening spices together in a small bowl. Make sure it is blended evenly.
- Thoroughly pat the fish dry with paper towel. Rub each side with 1 teaspoon olive oil. You can also drizzle on a couple of drops of honey and brush over the top of each fillet as well, if desired.
- Coat both sides of the fish fillets with the blackened seasoning mix, shaking off any excess spices.
- Heat remaining 2 tablespoons of oil in a large heavy bottomed or cast-iron skillet over medium high heat. Cook for 3-5 minutes, or until the rub starts to turn black.
- Flip the fish fillet and cook another 1-2 minutes, or until the fish is cooked through and flaky.
- Serve warm with a squeeze of lemon or lime juice and some fresh parsley or cilantro, if desired.
Notes
- Watch closely: Fish cooks fast — about 4 minutes on the first side and 1 minute on the second.
- Check doneness: Fish should flake easily and reach 145°F in the thickest part.
- Dry first: Pat fish dry before seasoning to help the crust form.
- Optional sweetness: Brush with a few drops of honey before seasoning, if desired.
- Season evenly: Sprinkle seasoning over fillets, flip, and repeat for full coverage.
- Handle gently: Flip once only to prevent the fish from breaking apart.
- Use the right pan: A heavy nonstick or cast-iron skillet gives the best crust.
- More blackened: Cook an extra minute or two per side for deeper char.
Nutrition
This recipe was originally posted in March 2022 and was updated in September 2024 to include more helpful tips. The text, formatting and some photos were updated in January 2026.
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