20-Minute Crispy Blackened Cod

Looking for a quick and easy yet flavorful way to prepare your fish? This 20-Minute Blackened Cod recipe uses blackened seasoning blend to form a crispy exterior around the otherwise soft and flaky fish.

As a busy mom with a preference for bold flavor, a 20-minute, 3-ingredient meal with big taste and great texture is always an absolute winner!

The crispy-on-the-outside, tender-on-the-inside fish is bursting with bold flavor, a great main to elevate any dinner plate. This recipe is anything but boring, and for people who love a little firework on their taste buds.

And if you want a milder cod recipe, check out this Baked Cod with Panko!

Blackened Cod Tips and Tricks

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How I Prepare My Fish

This recipe is intended for individual portions of fresh skinless cod, about 4 ounces per portion. If you’re using frozen cod, make sure to thaw it before following this recipe.

Whether you’re using fresh or frozen cod, make sure to completely dry off your fish with a paper towel before coating it in the spice blend.

The easiest way to do so is by placing your fish filets in between two paper towels and pressing down. By drying the fish, you are ensuring your seasoning blend sticks. It also helps to avoid any extra hot oil splatter from additional moisture on the fish.

This recipe is written for fresh cod, but that doesn’t mean you can’t also easily use frozen! Just thaw the fish overnight in the refrigerator or add it to a plastic or reusable storage bag and submerge the bag in cold water for about 45 minutes to defrost.

How I Make a Blackened Crust for Fish

You can use storebought or homemade blackened seasoning. Add the seasoning to a shallow bowl and place the dried cod fillets on top.

Use tongs or clean hands to move the cod around in the seasoning, flipping the fish and making sure to completely coat both sides. It should readily stick to the fish.

You can use either a cast iron skillet (preferred) or nonstick frying pan to blacken your cod in. It’s best to use a skillet or pan with a lid.

We will be covering the pan while the fish is frying to trap heat for a more even cook and to stop any oil from splattering out and burning you.

Coat the bottom of your pan with oil and turn your stove up to medium heat and wait a minute or so for your oil to heat up.

Once your oil is hot, add your cod to the pan—you should hear a sizzling sound when you drop your fish in! Immediately cover with a lid to avoid any hot oil splatter.

Cook your cod for 5 minutes before flipping. Your cod should be easy to flip. If it’s sticking to the pan at all, don’t force it!

When it’s fully blackened, it easily lifts off the pan as the seasonings for an outer crust. If it’s stuck, give it another minute over medium heat before trying to flip again.

Storing and Reheating Leftover Blackened Cod

Blackened cod will be safe to eat if covered and stored in the refrigerator for another 3-4 days after preparing. The best way to reheat it is to cover it and place it in your preheated oven at 275 °F, for about 15 minutes or until the internal temperature reaches 125°F.

You can also opt to freeze your cod for up to 3 months. Just allow it to thaw overnight in the refrigerator before following the reheating directions above.

Serving Your Blackened Cod

This Blackened cod has a lot of spicy, savory, and smoky flavor and goes best with milder side dishes. It’s delicious over coconut rice or saffron rice.

It’s also great over pasta, orzo, or couscous or with these Simple 4-Ingredient Potatoes. You can also serve it up over a salad or with any roasted vegetables.

Additionally, this blackened cod is incredible between a bun as a sandwich!