A delicious blackened cod recipe that is pan-fried and coated in a homemade blackening seasoning. Served with an optional quick, creamed corn, flavoured with jalapeño, Parmesan and cilantro. Ready in just 30 minutes, this cod is perfect for a delicious weeknight meal!
If you tend to think that a fish dinner is boring, I hope this easy pan-fried blackened cod will change your mind. The cod is crusted in a homemade blackening seasoning, quickly pan-fried, then served with a quick and easy creamed corn. It’s a fabulous flavour combination!
Ingredients and substitutions
A few notes about the key ingredients …
Cod fillets – I love cod, as it is a mild but sturdy fish that cooks up beautifully flaky and holds together well when pan-fried. Look for boneless, skinless cod fillets, either fresh or frozen. Any thickness of cod will work, though ones that are on the thinner side will cook up quickly and thoroughly when being pan-fried. If cod isn’t available, any boneless, skinless white fish is fine, such as snapper, flounder, haddock, halibut, or grouper.
For the blackening seasoning – you’ll need sweet paprika, dried thyme, dried oregano, black pepper, garlic powder, salt and a bit of cayenne.
For the optional creamed corn – you’ll need fresh, frozen or canned corn kernels, jalapeño pepper, cilantro, Parmesan and cream.
How to make blackened cod
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- (If making the creamed corn) Add corn to the saucepan, then add the cream. Simmer until softened.
- Use an immersion blender or potato masher to break down the corn a bit.
- Add the jalapeño and Parmesan to the corn.
- Add some chopped cilantro to the corn. Keep warm while you cook the cod.
- (For the blackened cod) Heat butter and olive oil in a cast iron or stainless steel skillet. Add the seasoned cod and cook until deep golden underneath.
- Flip the cod and cook the other side. Continue cooking/flipping, until the cod is dark and cooked through (fish will flake when cooked, so use a fork to gently pull apart to test).
Recipe tips!
- If it happens to be fresh corn season, corn kernels cut off the cob are especially nice for the creamed corn. And speaking of the creamed corn, this is a “side” that can easily be combined with many different meals!
- A cast iron skillet is the perfect pan for cooking blackened cod! It has great heat distribution and can take the higher heat. If you don’t have a cast iron skillet, a good stainless steel skillet would also be a good option. Non-stick skillets typically don’t brown well and aren’t recommended for higher-heat cooking.
- You don’t want to crowd the pan when cooking the cod. Fish gives off a lot of moisture, so if they are too close together, the fish will steam and soften the outside of the fish, rather than allowing it to crisp up. Allow a couple of inches at least between the pieces of fish and cook in batches, if necessary.
- You can certainly make the cod a bit darker than I did here. In my defence, I have spent a lifetime not to blacken my food, so it is always a challenge for me to let it get really dark :)
What to serve with blackened cod
I loved this blackened cod with the easy, creamed corn. Alternatively, blackened cod is perfect for fish tacos, topped with a cabbage slaw. If enjoying the blackened cod as is, classic creamy coleslaw is a great side or try grilled asparagus, green beans, corn on the cob or a fresh cucumber or a simple tomato salad. This tomato, arugula and corn salad would also be a perfect side!
Making ahead and storing
You can make the creamed corn ahead and reheat it for dinner. Refrigerate until needed. As for the fish, it is best enjoyed freshly cooked, but in a pinch, it can be made ahead and quickly re-heated in a skillet. Refrigerate in an airtight container until needed.
Leftovers of both the fish and creamed corn will keep well in the refrigerator for 2-3 days (well-wrapped) or freeze up to 3 months.
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Get the Recipe: Blackened Cod
Ingredients
- 2 fillets Atlantic or Pacific cod, boneless, skinless, fresh or frozen, thawed if frozen
Blackening seasoning (enough for 2 fish fillets)
- 2 1/4 teaspoons sweet paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Pinch – 1/8 teaspoon cayenne pepper, to taste, for heat
For frying:
- 1 Tablespoon Extra virgin olive oil
- 1 Tablespoon butter
For the creamed corn (optional):
- 2 cups fresh, frozen or canned corn, thaw if frozen and drain if canned
- 2 Tablespoon heavy cream, 35% b.f.
- 2 Tablespoons half and half cream, 10% b.f.
- 2 Tablespoons jalapeño pepper, seeded and cored, then finely chopped
- 1/4 cup Parmesan cheese, loosely packed
- 2-3 Tablespoons fresh cilantro, finely chopped, plus more for garnish
- Salt and freshly ground pepper, to taste
For garnish:
- Chopped green onion
- Chopped cilantro
- Lime wedges
Instructions
For the blackened cod:
- In a small bowl, stir together all the blackening seasoning. Pat the fish fillets with paper towels, to remove excess moisture, then sprinkle enough seasoning over both sides of the fillets to completely coat them. Allow the fish to stand at room temperature for 10-15 minutes. (If making the creamed corn, start the corn while the cod is resting.)
- Tip! Don't crowd the pan when cooking the fish, or it won't get crispy. There should be at least 2 inches between each piece of fish. Cook in batches if necessary. Thinner fish fillets will need only about 2 minutes per side, while thicker fillets may need up to 4 minutes per side.
- In a large cast-iron skillet or stainless steel skillet, heat the olive oil and butter over medium-high heat. Add the cod fillets and cook until the spices are darkened (but not black, which can be bitter) and the fish flakes easily with a fork (and is not over-cooked and dried out), about 2-4 minutes, per side.
- Tip! If you have an instant-read meat thermometer, you can check the fish for doneness. The thickest part of the fish is done when it reaches 145F internal temperature.
For the optional creamed corn:
- Add the corn and both types of cream to a medium saucepan. Bring to a simmer over medium heat. Allow to simmer a couple of minutes, to soften the corn, then use an immersion blender (or potato masher) to break down the corn slightly, leaving some whole kernels. Stir in the jalapeño and Parmesan and stir to combine, adding a splash more cream if mixture seems too dry. Stir in the fresh cilantro and season with salt and freshly ground pepper, to taste. Keep warm until the cod is ready. (Can be made ahead, refrigerated and re-warmed to serve. You may want to add a bit more cream to loosen when re-warming).
- To serve, spoon warm creamed corn onto a plate. Place blackened cod on top of the corn. Garnish with green onion and cilantro and serve with lime wedges.
Notes
More cod recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
One of the best recipes I’ve found for cod. My entire family throughly enjoyed it!
So glad to hear, Jessica :) Thanks!
Jennifer, Thank you for this great recipe. We normally shy away from cod as a fish as it can be pretty bland. However, this cod recipe is fantastic and so easy to prepare. I served it with the creamed corn; it was an excellent combination. We were off to France the following day to buy more cod! This one is a real keeper!
So glad you enjoyed it, Susan :) Thanks so much!
My husband isn’t a big fan of fish but agreed to try this recipe. He couldn’t stop talking about it saying it was a keeper. “Incredible, so good and delicious” were comments that he used.
Thank you Jennifer for yet another great recipe that was so quick and easy!
So glad you both enjoyed it, Elizabeth :) Thanks so much!