This blackened cod recipe is quick, easy and delicious. Plus, it works with any type of lean, firm white fish, not just cod!
- 1 tablespoon paprika*
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (I prefer Mexican oregano)
- 1 teaspoon ground black pepper
- ¼–½ teaspoon cayenne
- 4 (4-ounce) cod fillets (see other fish recommendations above)
- 2 tablespoons extra-virgin olive oil
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