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Blackened cod is perfectly seasoned with a spicy blend and pan-seared on the stovetop in just 15 minutes. This easy recipe is ideal for weeknight dinners.
Some people want a bold, blackened crust on their fish—end of story. No problem! This recipe will do just that.
Others prefer a little sweetness to offset the heat. Fans of baked blackened chicken know the secret. Add a smidgeon of honey along with the Cajun spices!
Either way, you'll love this recipe because:
- It's healthy, low-carb, and keto-friendly.
- It's ready in 15 minutes, so you'll find it in our Healthy 30 Minutes Meals.
- You can turn it into fish tacos or serve it over one pot Alfredo for a restaurant-quality meal.
- The recipe is fantastic with all types of fish. Use it to make Cajun catfish, too.
- You can customize the amount of seasoning and/or sweetness and make everyone happy! The technique is foolproof!
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Ingredient Notes
Here's what you'll need to make this blackened cod recipe:
- Cod fillets or loins. Large cod fillets are available at the fish counter. Smaller cod loins, the middle section of the fillets, are considered premium quality. Working with smaller fish pieces is more manageable, so cut larger fillets as needed.
- Note: Pollack, scrod, and white fish may be packaged as cod.
- Blackened seasoning is often labeled Cajun or Creole seasoning in the grocery store. Cajun blends tend to favor the heat from cayenne pepper, while Creole spices incorporate more herbs like oregano and thyme. We included our DIY blend with a bold flavor in the recipe card below.
- Olive oil. Butter can be combined with olive oil to create the crust on the fish fillets. When heating the olive oil, add about one tablespoon to the pan.
- Honey (optional) Leave out the honey to keep this a strictly low-carb recipe. However, you don't need much to achieve a balance of sweet and spicy. a half teaspoon per serving adds about 10 calories and 2.8 carbohydrates.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Other Seafood You Can Blacken
Fish with firm, meaty flesh works well in this recipe. Salmon, corvina, tilapia, mahi-mahi, and grouper are good choices.
This easy blackened shrimp recipe is also fantastic!
How to Blacken Cod
Below are the steps to blacken cod on the stovetop:
- Heat olive oil in a skillet over medium-high heat. If desired, add a little butter to the pan too.
- Pat pieces of cod dry to remove any moisture and add a few drops of honey to the top of each fillet if using. Use a silicone pastry brush or the back of a spoon to rub the honey over one side of the fish. I only add it to the top side!
- Sprinkle Cajun seasoning on each side. We suggest about 2 teaspoons per 3-5 ounce serving. You may use less spice if the fish is thick and small, which can be the case for some cod loins.
- Tip: Season just the top, place it top down in the pan, and finish seasoning the other side while the first side cooks.
- Place the fish in the skillet and cook for 4 minutes, undisturbed. Flip it over with a spatula and cook for 3-4 minutes more. When cooked through and done, the flesh should be white and flaky. The internal temperature of the fish should reach 145 °F.
Cooked blackened cod is pretty firm as fish go. However, you'll want to be gentle and take care when removing it from the pan so it doesn't break in half... unless you want it to!
Cast-Iron Skillet vs Non-Stick
You can blacken fish using a non-stick skillet. I used one for this recipe because I wanted as little mess as possible. Most skillets will easily withstand the short burst of cooking at medium-high heat.
If you have a cast iron skillet, use it! The oil will get sizzling hot, allowing for a nice and even blackened crust.
FAQ
Cod has a mild flavor, and the flesh has a firm texture.
Yes! Prepare the uncooked fish as noted for this recipe. Sear it for 1 minute on each side and then bake it at 425°F in the oven for about 7-8 minutes or until white and flaky.
Best Sides for Blackened Cod
Here are some easy, low-carb ways to round out the meal:
- Zucchini Noodle Alfredo - see the picture below of this easy, 5-ingredient recipe.
- Southern coleslaw and fixings to make blackened fish tacos.
- Caesar salad or Parmesan kale salad.
- Roasted or air fryer vegetables.
- Topped with pineapple salsa (or mango salsa)
Storage
Store leftover cod in an airtight container in the refrigerator for up to 3 days or in the freezer for 2 months.
When ready to eat, reheat the cod in the oven or a skillet over medium heat until it’s warmed through.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Blackened Cod Recipe
Ingredients
- 20 ounces cod fillets or loins 4 pieces
- honey (optional) Use about ½ teaspoon for the top of each piece of fish which would add about 10 calories and 2.8 carbohydrates per serving.
- 2 Tablespoons Cajun Spice Blend or prepare spice blend below
- 1 Tablespoon olive oil
Cajun Spice Blend
- 2 teaspoons paprika
- ¼ teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon thyme
- ½ teaspoon white pepper or black pepper
- ½ teaspoon onion powder or garlic powder
Instructions
- If making the Cajun spice blend, add all of the spices to a small bowl, mix together and set aside.
- Pat cod fillets dry to remove excess moisture.
- Add a ½ teaspoon of honey to the top of each fillet, if using. Use a silicone pastry brush or the back of a spoon to distribute the honey over one side of the fish.
- Sprinkle seasoning on both sides of the cod fillets, pressing into flesh as needed. You can also season one side, place it seasoned side down in the pan, and sprinkle the remaining seasoning over the top while it's cooking.
- Heat olive oil in a skillet over medium-high heat.
- Place cod in the skillet and cook for 4 minutes, undisturbed. Flip over the fillets and cook for 4 minutes more. The flesh should be white and flaky when cooked through and done. The internal temperature for fish should reach 145 °F.
Chuck S. says
I've made this recipe 3 times. The addition of the honey has a tendency to burn, not blacken. It tasted okay, but not as expected with the addition of the honey. Although done, it did tend to stick to the bottom of the pan. Next time I'll cook it over medium heat. I'm using a gas stove with a carbon steel pan. Not sure if that is the issue. The definite plus is it's a quick recipe that tastes okay. I'll keep it for the simplicity and short cooking time. It's a good work night option.
Kathy says
I followed recipe, cooked in cast iron
Absolutely delicious 😋 yum 😋
I made a lemon, honey & butter drizzle ~ wow.
Marjory Pilley says
Thanks so much for commenting. I LOVE your drizzle!
Renee Shavel says
A definite keeper. Fast, easy, delicious. The clean-up looks challenging though (lol). Thank you.
Mike says
I am a decent cook. Followed recipe to the last detail. Came out tasty but rubbery.
Marjory Pilley says
Thanks for your feedback. I'm glad it was tasty and so sorry the texture didn't quite hit the mark. Fish is usually rubbery when it's overcooked. And, the timing will vary for different cooks. A thermometer is super helpful in this area.
Terri says
Used a pre-made cajun seasoning. Turned out great. No honey as spouse is diabetic.
Diane says
I have made this recipe several times. It is so quick and easy. I served it with red potatoes and asparagus. Love it!
Marjory Pilley says
I'm so happy that you enjoyed it! Thanks for your feedback!
Shannon says
This is wonderful, easy and quick. Have made it three times since I found the recipe!
Marjory Pilley says
I'm so glad you enjoyed it! Thanks for your comment!
Cindy says
I tried this recipe because I liked the Baked Blackened Chicken recipe at your store. My husband and I love it and served it with mashed potatoes and roasted asparagus. I did not add much honey, only a couple of drops, but I could tell it was there. Will be making again.
Marjory Pilley says
I'm so glad you enjoyed it! Nice to hear from you!