Get the Recipe: Blackened Cod
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.
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
Tips!
A cast-iron skillet is the perfect pan for cooking blackened cod! It has great heat distribution and can take the higher heat needed to brown the coating on the fish. 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.
Serving: 1serving, Calories: 525kcal, Carbohydrates: 35g, Protein: 42g, Fat: 27g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 119mg, Sodium: 958mg, Potassium: 1308mg, Fiber: 5g, Sugar: 12g, Vitamin A: 2654IU, Vitamin C: 31mg, Calcium: 243mg, Iron: 3mg
Tried this recipe?If you enjoyed this recipe, please leave a star rating and comment. It helps others to find it!
