Easy Blackened Cod Recipe

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!

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.

Directions with Pictures

Below are the steps to blacken cod on the stovetop:

1. Heat olive oil in a skillet over medium-high heat. If desired, add a little butter to the pan too.
2. 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!
3. 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.
4. 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!

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.

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