Looking for a new and exciting way to enjoy cod? Try this blackened cod recipe inspired by the bold flavors of Louisiana cuisine. With a spicy seasoning blend and crispy texture, this dish is sure to become a family favorite. Read on to learn more about the history of blackened fish and how to make this recipe at home.
Blackened fish is a cooking technique that originated in Louisiana, USA. The method involves coating the fish in a spicy seasoning blend and then cooking it at high heat in a cast iron skillet, which gives it a crispy, blackened crust. The dish is typically made with redfish but can also be made with other types of fish, such as cod.
Blackening Seasoning Mix
The blackening spice blend used in this recipe includes a combination of paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne pepper. This blend adds a nice kick of heat and flavour to the mild-tasting cod while complementing its delicate texture. it is also referred to as cajun seasoning.
When preparing the cod for this recipe, it’s important to pat the fillets dry with a paper towel to remove any excess moisture. Dry fish helps the spice mixture adhere better to the fish and ensures it cooks evenly.
Cooking The Blackened Cod
To cook the cod, start by heating some oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, add the cod fillets, skin side down, and cook for about 2 minutes or until the skin is crispy and blackened. Then, carefully flip the fillets over using a spatula and transfer the skillet to the oven to finish cooking.
Once the cod is cooked, remove it from the oven and let it rest for a few minutes before serving. You can serve the blackened cod with your favourite sides, such as roasted vegetables, rice, or salad.
This quick and easy fish recipe is made using cod but any white fish fillet would work in this dish. You can make this smoky blackened recipe using a variety if different fish, blackened salmon is a great seafood that is always good pan seared. If you start with a fresh cod fillet I cut into cubes. Ideally to make blackened fish use a cast-iron skillet so you can get a high temperature to cook blackened cod.
I bought the cod pieces from Sainsbury’s, it’s the responsibly sourced cod pieces. I think that means it’s the off cuts, but at £15 a kilo its probably about the cheapest fresh cod around. The pack size is around 300g so I only use half and freeze the rest for the next meal so its a perfect cheap easy meal for one.
Blacked Cod Pieces
- 130 g cod pieces cut into chunks
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 1 tbsp oil
- Pat the cod fillets dry with a paper towel to remove any excess moisture.
- In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne pepper. Mix well to make the blackening spice rub.
- Rub the spice mixture all over the fillets, making sure to coat them evenly.
- Heat the oil in a large frying pan over medium-high heat.
- Once the oil is hot, add the cod fillets to the pan.
- Cook the cod for about 2 minutes, until it becomes crispy and blackened, then turn.
- Do this on each side for about 1 minute so you do not over cook the cod
- Remove the pan from the heat and let the cod rest for a few minutes before serving.
No any firm fish will do, salmon, trout and basa would work with the blackened recipe
Portion size of fish we recommend between 120g to 160g in a meal
Yes, you can make the spice blend ahead of time and store it in an airtight container for up to several months
Yes, you can omit the cayenne pepper if you prefer a milder spice level. However, it does add a nice kick of heat and flavor to the dish.
While you can use a non-stick skillet, a cast iron skillet is recommended for the best results, as it helps to create a crispy, blackened crust on the fish
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)