Blackened Cod
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
4
-
Calories
152 kcal
-
Course
Main Course
Blackened Cod
Description
Blackened Cod features cod fillets seasoned with a homemade spice mixture including paprika, garlic and onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. The fish is patted dry to remove moisture so the spices stick well and the crust forms during cooking. Cooking takes place in a hot cast iron or heavy pan with vegetable oil, searing the fish for 2 to 3 minutes per side to develop a deep crust without overcooking.
The spice blend combines smoky, earthy, and slightly spicy flavors that penetrate the fish surface while the quick pan sear locks in the delicate texture of the cod. The result is a fish that's crisp on the outside and tender inside, offering a pleasant contrast of texture and well-rounded flavor. The seasoning can be adjusted or replaced with a store-bought Cajun blend to save time.
Serve this Blackened Cod hot for best texture. It can be accompanied by light sides like steamed vegetables or rice. Leftovers should be refrigerated in an airtight container and used within 1 to 2 days for freshness. Cooking in batches may be necessary to avoid overcrowding the pan and to maintain proper crust formation.
Using a meat thermometer to check for an internal temperature of 145° ensures safety and doneness. A cast iron skillet is recommended for even heat and best blackening effect, though a non-stick pan with oil can work as well.
Ingredients
- 24 ounces cod 4 60 ounce fillets or loins
- 1 tablespoon vegetable oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- ½ teaspoon cayenne pepper
- ½ teaspoon coarse salt
- ½ teaspoon black pepper
Instructions
- In a small bowl, combine paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, salt and black pepper.
- Dry each cod fillet or loin with paper towel to remove excess moisture.
- Sprinkle the seasoning mixture evenly over the fish, using your hands to coat all sides of the fillet.
- Heat oil in a cast-iron skillet or other heavy pan over medium high heat.
- Put the fillets, into the hot pan without crowding. Cook 2-3 minutes without turning.
- Carefully turn the fish using a spatula or fish spatula. Cook for 2-3 more minutes.
- Serve hot
Notes
- Pat cod fillets dry before seasoning to help spices adhere and ensure a crisp crust.
- Use a cast iron or heavy skillet and make sure the oil is hot before adding the fish for proper blackening.
- Flip fish only once to develop a good crust on each side.
- Leave space between fillets and cook in batches if needed to avoid steaming.
- Clean and re-oil the pan between batches to maintain heat and crispness.
- A meat thermometer can confirm fish is cooked safely to 145°F internally.
- This seasoning blend works well with other firm fish like halibut, mahi mahi, snapper, or salmon.
- Store leftovers in an airtight container in the refrigerator and consume within 1-2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 152kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 31g | 62% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 385mg | 16% |
| Potassium | 773mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1053IU | 21% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
