This blackened cod recipe is quick, easy and delicious. Plus, it works with any type of lean, firm white fish, not just cod!
Combine paprika, cumin, oregano, remaining teaspoon salt, black pepper, and cayenne in a shallow bowl. Pat fish fillets dry then coat fillets in spice mixture on all sides; rubbing in as needed.
Heat a large non-stick skillet set over medium for 3 minutes. Add 1 tablespoon of oil to skillet, swirl to coat, then add 2 cod fillets. Cook just until starting to blacken, about 4 minutes. Flip the fillets and cook 3–4 minutes more until blackened on second side and a thermometer inserted in the thickest parts registers 145ºF; transfer to a plate. Repeat cooking process with remaining oil and fillets.
* use regular or smoked paprika, I prefer a combination of the two!
A NOTE ON COOK TIME: cook time largely depends on how thick your fillets are. My fillets were 3/4-inch to 1-inch thick. If you have thinner fillets, drop the cooking time down by a minute or more.
Keywords: blackened fish, blackened cod