Rinse the cod, using a paper towel, pat dry the fillets to remove the extra moisture. Add all the spices to the flat plate and mix to combine and make the blackened seasoning.
Dip cod fillet in the seasoning, massaging each side and making sure fillets are covered in the spices.
Heat cast-iron skillet on high to medium heat, add oil, make sure that pan is hot and the bottom of the pan is covered with oil. Add fillet and fry on each side for 3-4 minutes till crispy.
If you have thicker slices of cod, coat the entire piece with seasonings, but if you have a thinner cut, it is better to sprinkle on the seasoning, so you don’t over-season it.Make sure to pat dry the fillets, so the hot oil in the pan does not burn you when it mixes with the water from the surface of the fish when cooked.Taste the rub before adding it to the fish, adjust salt and sugar for your taste buds. If you like spicy food, you can add a dash of cayenne pepper to the seasoning mix.You will know your blackened cod is ready when it is no longer translucent and the filet flakes apart. The total cooking time will depend on the thickness of the cod fillet and how hot the skillet is.Use a well-seasoned cast-iron pan or a heavy-bottomed nonstick pan for the crispiest sear.To save time, you can buy premade blackened seasoning or Cajun spice instead of making it.Use this recipe to make blackened cod tacos, fish sandwiches, or serve with rice, quinoa, mashed potatoes, or pair with roasted vegetables such as broccoli or asparagus.