Easy Blackened Cod Recipe (Ready in 20 Minutes)

Blackened Cod is my go-to when we’re down at the beach, with the sea breeze rolling in, and I want something on the table that looks fancy, but doesn’t take more than a few minutes to pull off.

This simple blackened cod recipe brings big, bold flavor, a touch of heat, and that signature smoky crust you only get when it’s cooked hot and fast in a cast iron skillet.

“Whenever we’re down at the beach and we have fresh fish, you better believe this is hitting the skillet. It’s quick, it’s bold, and it tastes like something you’d order at a seafood restaurant, with zero fuss.” – Sharon – Grits and Pinecones

Ready in under 20 minutes, it delivers restaurant-style flavor with minimal effort, just like my Blackened Grouper and Blackened Mahi Mahi. If you love bold, smoky, Southern-style seafood, you’re in for a treat.

Don’t miss the video below! I’ll walk you step-by-step on how to make this blackened cod recipe so you can nail that gorgeous crust every time.

Why you’ll love this recipe

• Big flavor, minimal effort – The bold blackened seasoning does all the heavy lifting.
• Ready in 20 minutes – Quick enough for busy nights, fancy enough for guests.
• Tested and perfected – I’ve made this recipe numerous times and serve it frequently.
• Custom seasoning blend – You’ll want to keep this Cajun blackened spice mix in your pantry year-round.

Ingredients and substitutions

Let’s talk ingredients: what you need, what you can swap, and how to make it work with what’s in your pantry. The full list is waiting down in the recipe card.

• Cod – Fillets should be about 6 oz each, ideally a half-inch to 1 inch thick. You can also use snapper, grouper, or another firm white fish. Pat them dry thoroughly before cooking for the best crust.
• Butter – Used for brushing, cooking, and finishing. Butter gives you that rich flavor and helps the spices caramelize.
• Lemon – Just a squeeze over the top at the end brightens everything up.
• Homemade blackened seasoning – This Cajun blend hits all the smoky, spicy, and savory notes, plus just a touch of sweetness for balance. You can make it in advance and keep it sealed in a jar for up to a month. Purchased blackened seasoning can be substituted, but add a teaspoon of brown sugar to the mix.

Recipe variations

• Cook it outside: Preheat a grill to 400–450°F. Place a cast-iron skillet directly on the grates and follow the stovetop method. Great for avoiding indoor smoke!
• No cast iron? A heavy nonstick oven-safe skillet will work, though you may miss a bit of that signature crust.
• Using frozen fish? Thaw completely in the fridge overnight and pat very dry before seasoning.

How to make Blackened Cod (step-by-step guide)

1. Step 1: Mix the seasoning: Combine all the seasoning ingredients in a small bowl and stir until well blended. Set aside.

2. Step 2: Prep the cod: Use a paper towel to pat the fillets dry on both sides.

3. Step 3: Coat with butter: Use a pastry brush and brush two tablespoons of melted butter all over the fillets.

4. Step 4: Season generously: Coat all sides of the fillets with a generous amount of blackened seasoning. Use your hands to pat it in.

5. Step 5: Heat your skillet: Heat a 10 to 12-inch well-seasoned cast-iron skillet over medium-high heat for about 5 minutes. Add three tablespoons of butter.

6. Step 6: Cook the fish: When the butter has melted, carefully place the fillets in the hot skillet. Cook undisturbed for 3 minutes. Flip with a fish spatula and cook for another 3–4 minutes, or until the fish flakes easily and is opaque in the center.

7. Finish with butter and lemon: Top each fillet with a pat of butter and a squeeze of lemon juice and serve immediately.

Serving ideas

• Taco night: Pack the fish into warm tortillas with spicy coleslaw and pickled onions for blackened cod tacos.
• Southern-style supper: Serve with cheddar cheese grits, cast iron skillet cornbread, and a side of Southern collard greens or fresh field peas.
• Light and fresh: Pair with a simple cucumber salad and roasted vegetables.

Frequently asked questions

Tips to ensure this recipe turns out perfectly

• Dry your fish well to avoid steaming instead of searing.
• Use a hot pan—this is key to that blackened crust.
• Vent your kitchen—this blackening fish creates some smoke, so flip on that exhaust fan!
• Finish in the oven: If your fillets are over one inch thick and not cooked through after 6 minutes, pop the whole skillet in a preheated 450°F oven for 4–5 more minutes.

More recipes with blackened seasoning

⭐ ⭐ ⭐⭐⭐ Did you make this recipe for blackened cod? Please leave a comment and a star rating. I’d be thrilled to know what you thought!

Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you’ll swing back soon for more Southern-inspired goodness.