Name: Blackened Cod
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American Cajun
Ingredients: 24 ounces cod (4 x 6-ounce fillets or loins); 1 tablespoon vegetable oil; 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon dried oregano; ½ teaspoon cayenne pepper; ½ teaspoon coarse salt; ½ teaspoon black pepper

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and loaded with flavor. The spice blend gives the fish a smoky, slightly spicy kick that pairs beautifully with the natural sweetness of cod. It’s gluten-free, high in protein, and works just as well for a casual meal as it does for impressing guests. I also enjoy how versatile it is—I can easily swap the cod for other types of fish, and it still turns out amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

24 ounces cod (4 fillets or loins, about 6 oz each)
1 tablespoon vegetable oil
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon cayenne pepper
½ teaspoon coarse salt
½ teaspoon black pepper

Directions

I start by combining all the spices—paprika, oregano, thyme, garlic powder, onion powder, cayenne, salt, and pepper—in a small bowl.
I pat the cod fillets dry with paper towels to help the seasonings stick and to ensure a good sear.
Then I rub the seasoning mixture evenly over each piece of fish, making sure every side is coated.
In a heavy skillet (I prefer cast iron), I heat the oil over medium-high heat until it’s hot.
I place the fillets in the skillet without crowding them and let them cook undisturbed for 2–3 minutes.
Using a spatula, I carefully flip each fillet and cook for another 2–3 minutes, until the crust is beautifully blackened and the fish flakes easily.
I serve it hot, straight from the pan.

Servings and Timing

This recipe makes 4 servings.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Variations

I sometimes use a pre-made Cajun seasoning to save time.
Instead of cod, I’ve tried this with halibut, mahi mahi, red snapper, and salmon—all work beautifully.
For less heat, I reduce or omit the cayenne pepper.
To make it a full meal, I serve it over rice, grits, or a crisp green salad.
I occasionally add a squeeze of lemon or a dollop of herbed yogurt sauce for a fresh contrast.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator and try to eat them within 1–2 days.
To reheat, I gently warm the fillets in a skillet over low heat or in the oven at 300°F until heated through. I avoid the microwave because it can make the fish rubbery and ruin the crust.

FAQs

How do I know when the cod is fully cooked?

I check for an internal temperature of 145°F using a meat thermometer. The fish should flake easily with a fork.

Can I use frozen cod for this recipe?

Yes, but I make sure it’s fully thawed and patted dry before seasoning and cooking.

What’s the best pan to use for blackening fish?

I always go with a cast iron skillet because it holds heat well and creates the best crust, but any heavy-bottomed pan will work.

Is this recipe very spicy?

It has a mild to moderate heat level. I can reduce the cayenne if I prefer it milder or add more if I like extra spice.

Can I make this dish ahead of time?

I don’t recommend cooking the fish ahead, but I do mix the spice blend in advance and keep it in a jar to save time later.

Conclusion

This blackened cod recipe is a go-to in my kitchen for good reason—quick, easy, and full of bold, smoky flavor. Whether I’m cooking for myself or a crowd, it never disappoints. It’s a simple way to elevate cod into something truly crave-worthy, and with endless variations, I never get bored of it.