20-Minute Crispy Blackened Cod

This Blackened Cod recipe uses a flavorful spice blend to form a crispy outer layer on the soft and flaky fish, all in 20 minutes or less!

Course Dinner

Cuisine American

Keyword 30 Minutes or Less, Blackened Cod, Cod, Easy, Fish Dinner, Healthy

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Pat dry your cod with paper towels (use these bamboo paper towels for a more sustainable option!) and set aside.
Discard the paper towels and wash your hands.
8 ounces cod
In a shallow bowl, mix together paprika, onion powder, garlic powder, ground black pepper, salt, cayenne pepper, oregano, and thyme.
1 tablespoon paprika, 2 teaspoons onion powder, ½ teaspoon garlic powder, ½ teaspoon ground black pepper, ½ teaspoon salt, ½ teaspoon cayenne pepper, ¼ teaspoon dried oregano, ¼ teaspoon dried thyme
Press cod into seasoning and flip, coating the fish completely with blackening seasoning on both sides.
Add the oil to a cast-iron skillet (preferred) or nonstick pan and turn the stove on to medium heat to get the oil nice and hot.
3 tablespoons extra virgin olive oil or coconut oil
Once your oil is hot, carefully drop the season-coated cod into the pan one at a time, leaving about an inch of space in between. Cover to avoid hot oil splatter.
Cook for about 5 minutes on each side. You'll know your fish is ready to flip if it easily peels off your pan.
If it's stuck, let it cook for another minute or so until it releases from the pan.
The internal temperature of cod should reach 125°F when it is fully cooked. It will be white in color and flaky.

Make sure you dry off your fish with a paper towel so the seasoning sticks, and to avoid too much hot oil splatter from the pan.
Adjust your spice level with the amount of cayenne. 1/2 teaspoon makes it moderately spicy.