Our 10-minute blackened cod recipe is super simple, and perfect over rice, salad, or on a potato roll or hamburger bun with tartar sauce.
Tips for a successful recipe include:
- Thoroughly pat dry the fish with paper towels before seasoning it.
- A cast iron pan is preferred, but a nonstick sauté pan works just as well.
Preparation time: 5 minutes
Cook time: 4-6 minutes
- 4 (6 ounce) portions cod
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- In a small bowl, mix all spice ingredients: kosher salt, paprika, ground black pepper, cayenne pepper, dried oregano, dried thyme, onion powder, and garlic powder.
- Pat the cod dry on both sides with paper towels. Evenly season your fish with your mixed spice rub.
- Add the canola oil to a 12-inch cast iron pan or non-stick sauté pan on medium/high heat. Heat until the oil is simmering but not smoking. Add the butter and once melted, add the cod. Sear the first side for about three to four minutes, until the fish is blackened and nearly opaque. Carefully flip the cod and continue to sear the second side for one to two minutes, or until the fish is just cooked through
- Serve with your choice of sides!