Cast Iron Blackened Cod
Tender flaky wild cod fillets coated in Cajun spices and seared in screaming-hot cast iron butter for restaurant-style blackened fish in 8 minutes.
cast-iron Timer
Set for 6 mins @ High Heat (425°F / 218°C) (Flip at 3m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Pat 4 cod fillets dry; brush with melted butter and coat generously in blackened Cajun seasoning.
Heat cast iron skillet over high heat until smoking hot.
Sear cod in 1 tbsp butter for 3 minutes per side until blackened crust forms.
Serve immediately with fresh lemon wedges and tartar sauce.
Step-by-Step Guided Instructions
Thoroughly pat 4 fresh skinless cod fillets (approx 6 oz each) dry with paper towels. Brush both sides of each fillet with 2 tbsp melted unsalted butter.
Butter acts as both an adhesive for the spices and the browning agent that caramelizes under intense heat.
Generously coat both sides of fillets with 2 tbsp blackened seasoning (paprika, garlic powder, onion powder, oregano, thyme, cayenne, and kosher salt), pressing spices lightly into the fish.
Pressing the spices firmly onto the buttered fish ensures a continuous blackened spice crust.
Heat a 12-inch cast-iron skillet over high heat until smoking. Add 1 tbsp butter. Lay fillets gently into the skillet. Sear for 3 minutes without moving until a dark, savory crust forms.
Do not move the fish during the first 3 minutes — high heat seals the spice crust and allows clean spatula release.
Carefully slide a thin fish spatula under fillets and flip. Cook 2 to 3 minutes more until cod turns opaque and flakes easily at 145°F. Squeeze fresh lemon juice over the smoking fillets and serve immediately.
A thin flexible metal fish spatula slides under delicate cod without breaking the tender flakes.
Blackened fish is not burnt fish — it is spices and milk solids in butter caramelizing instantly at 425°F in cast iron. Turn your range vent on HIGH, get the cast iron smoking, and cook for 3 minutes per side for tender restaurant-quality blackened cod.
Use mild paprika and garlic herb seasoning on one or two fillets if kids dislike spicy Cajun cayenne.
- Cajun dirty rice or yellow rice
- Steamed corn on the cob
- Coleslaw
Reheat in a hot skillet for 2 minutes or eat cold in fish tacos.