Cajun-Influenced Blackened Cod Loin

Blackened cod is a dish of Cajun origin that features flaky white fish cooked in a spice blend that rocks paprika, thyme, garlic and cayenne.

I like to pan-fry my version of this recipe in a combination of butter and oil, it delivers beautifully cooked blackened fish in just 6-10 minutes.

Cajun Blackened Fish

Most of my fish recipes are relatively restrained to let the delicate flavour of the fish be the star.

However, MOST definitely does not mean ALL!

Recipes like my tandoori cod loin, jerk salmon fillets and Thai mackerel choo chee curry, all feature fish with big and bold flavours.

My latest offering is blackened cod, a Cajun dish (South East United States), that features fish cooked in a wonderful spice blend.

My version pan fries the fish in a mix of oil and butter, giving a glorious and essential darkened crust or “bark”.

The ingredients for the spice blend should not be a stranger to anyone with a reasonable spice cupboard. Paprika, cayenne, oregano, thyme, onion granules, garlic powder and black and white pepper are ubiquitous in Western cuisine.

It’s fantastically quick too, once you have knocked up your spice blend the fish will cook in under 10 minutes!

Frequently Asked Questions

Can I use different types of fish?

Yes, any firm-fleshed white fish is great in this recipe.

Anything from haddock to hake and pollock to coley would be fine. The latter two of those options make this a great “budget” fish supper.

You could even make this with monkfish, which would make it a really luxurious offering. But be aware that monkfish will take longer to cook, I would start this on the hob and then finish it in the oven.

Can I use cod fillets rather than cod loin?

Yes, cod fillets work perfectly well and will take 2-3 minutes less cooking time.

I use cod loin because it delivers more white fish to “crust” ratio. I think it gives a better flavour balance and allows the fish to shine through.

At what internal temperature is cod cooked through?

I like cod to be a little translucent when it is broken into flakes.

I usually aim for an internal temperature of around 55°C or 130°F, but if you are worried aim for a temperature closer to 63°C or 145°F.

Do I have to add the cayenne pepper?

No, if you are chilli-averse feel free to leave out the cayenne for this blackened cod, it is still a fantastically tasty dish!

Serving Suggestions

In the pictures on this page, I have served my Cajun-influenced cod with my spicy mango salad. The sweetness of the fruit is a wonderful foil for the smokey flavours in the blackened spice rub.

But, mango ain’t the only fruit, my fennel and orange salad would work perfectly.

Sticking with the fruit theme, this dish is often served with a pineapple salsa, but I love mango so I would prefer a mango salsa.

If the fruit and fish combination is a step too far, how about my minted pea salsa or samphire and asparagus salad?

Equipment Used

I only mention specific equipment brands if they make a material difference to the recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 30cm or 12″ frying pan.
• Spatula.
• Mixing bowl.
• Weighing scales and measuring spoons.
• Quick read meat thermometer. Not essential!