Delicious blackened cod, pan-fried coated in a homemade blackening seasoning. Serve with the optional quick, creamed corn or enjoy it as is or in cod fish tacos.
2filletsAtlantic or Pacific cod, boneless, skinless, fresh or frozen, thawed if frozen
Blackening seasoning (enough for 2 fish fillets)
2 1/4teaspoonssweet paprika
1/2teaspoonground black pepper
1teaspoondried thyme
1teaspoondried oregano
1/2teaspoongarlic powder
1/2teaspoonkosher salt
Pinch - 1/8teaspooncayenne pepper, to taste, for heat
For frying:
1TablespoonExtra virgin olive oil
1Tablespoonbutter
For the creamed corn (optional):
2cupsfresh, frozen or canned corn, thaw if frozen and drain if canned
2Tablespoonheavy cream, 35% b.f.
2Tablespoonshalf and half cream, 10% b.f.
2Tablespoonsjalapeño pepper, seeded and cored, then finely chopped
1/4cupParmesan cheese, loosely packed
2-3Tablespoonsfresh cilantro, finely chopped, plus more for garnish
Salt and freshly ground pepper, to taste
For garnish:
Chopped green onion
Chopped cilantro
Lime wedges
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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.
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 and the fish flakes easily with a fork, about 2-4 minutes, per side.
Tip! If you have an instant read meat thermometer, you can check the fish for done-ness. The thickest part of the fish is done when it reaches 145F internal temperature.
For the 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
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.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.