James Martin Blackened Cod is a fiery, flavor-packed dish that brings the heat of the American South to your kitchen in under 20 minutes. Inspired by Cajun cooking techniques, this recipe coats flaky white fish in a bold spice rub and sears it in a smoking hot pan to create a dark, aromatic crust. James Martin’s take on this classic emphasizes the contrast between the spicy, charred exterior and the sweet, pearlescent meat inside, usually paired with a cooling fresh salsa to balance the heat.
Try More Dinners Recipes:
Why You Will Love This Blackened Cod Recipe:
- Incredible Texture: The “blackening” technique creates a crust that is crisp and savory, sealing in the juices so the cod remains incredibly moist and flaky.
- Speedy Supper: Because the pan must be super hot, the cooking time is lightning fast—usually less than 8 minutes total.
- Customizable Heat: Making your own spice rub allows you to control the cayenne pepper levels, making it as mild or as scorching as you like.
- Healthy Flavor: It delivers massive flavor without heavy cream sauces or deep frying, relying instead on herbs and spices.
James Martin Blackened Cod Ingredients
The Fish:
- 4 Cod Loins
- Melted Butter
The Cajun Rub:
- 1 tbsp Smoked Paprika
- 1 tsp Cayenne Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Thyme & Oregano
- 1 tsp Sea Salt & Black Pepper
- (Optional: A pinch of brown sugar can help caramelization).
The Salsa (Optional but Recommended):
- 1 Mango or Avocado
- 1 Red Chilli
- 1 Lime: Juiced.
- Fresh Coriander: Chopped.
How To Make James Martin Blackened Cod
- Prepare the Rub: In a small shallow bowl, mix the paprika, cayenne, garlic powder, onion powder, herbs, salt, and pepper. Stir until well combined.
- Coat the Fish: Pat the cod fillets dry with kitchen paper. Dip each fillet briefly into the melted butter, then dredge it liberally in the spice mix, pressing the spices into the flesh to ensure a thick, even coating on all sides.
- Heat the Pan: Place a cast-iron skillet or heavy-bottomed frying pan over high heat. You want this pan to be smoking hot. Add a splash of oil and a knob of butter (the butter helps darken the spices).
- Sear: Carefully lay the cod fillets into the hot pan. Do not move them. Let them cook undisturbed for 2–3 minutes. You are looking for a dark (almost black) crust to form.
- Flip and Finish: Carefully flip the fillets. They should be dark and charred on the first side. Cook for another 3–4 minutes on the other side, depending on thickness. The fish is done when it is opaque and flakes easily with a fork.
- Rest: Remove the fish from the pan and let it rest for 1–2 minutes while you plate up the salsa.
Recipe Tips
- Ventilation is Key: This cooking method produces a lot of smoke as the spices char in the butter. Turn your extractor fan to max and open a window before you start cooking.
- Cast Iron is Best: A heavy cast-iron skillet retains heat better than non-stick, giving you that authentic hard sear without dropping the pan temperature.
- Don’t Fear the “Burn”: The dish is called blackened for a reason. The spices will turn very dark brown or black. This is not burnt food; it is caramelized spice. However, if it smells acrid or bitter, the heat was too high.
- Basting: For a true James Martin touch, add an extra knob of butter to the pan in the final minute of cooking and spoon the foaming spicy butter over the fish.
What To Serve With Blackened Cod?
Since the blackened crust packs a serious spicy punch, this fish pairs best with cooling, refreshing sides. A sweet mango or pineapple salsa or a creamy avocado salad creates the perfect sweet-heat balance. For a heartier meal, serve it atop dirty rice or alongside sweet potato wedges, which complement the smoky paprika notes. A side of corn on the cob or a zesty coleslaw also adds a nice crunch to tame the fiery kick of the cayenne.
James Martin's Saturday Morning
Get the ultimate collection of 100+ comfort food recipes while it's 50% OFF.
Check Price: £12.50 »How To Store Leftovers Blackened Cod?
Avoid “Sweating”: Do not stack warm fillets on top of each other in the container. The steam will soften the blackened crust, turning it mushy instead of crisp.
- Refrigerator: Allow the fish to cool completely, then transfer to an airtight container. It will stay fresh for 2 to 3 days. The spices actually cure the outside slightly, helping it keep well, but the texture is best when fresh.
- Freezer: Wrap each cooled fillet tightly in plastic wrap, then place in a freezer bag or container. It can be stored for up to 2 months. Thaw overnight in the refrigerator before reheating.
How To Reheat Leftovers Blackened Cod?
- Stovetop (Best for Crust): This restores the crispiness best. Heat a small amount of butter or oil in a skillet over medium-high heat. Place the fish in the pan and sear for 1–2 minutes per side just until heated through.
- Oven: Preheat your oven to 350°F (175°C). Place the fish on a wire rack set over a baking sheet (this allows air to circulate so the bottom doesn’t get soggy). Heat for 10–12 minutes.
- Air Fryer: If you have one, this is excellent for blackened fish. Heat at 350°F for 3–4 minutes. It crisps the spices back up perfectly.
- Microwave: Avoid this if you care about the texture. It will make the crust soggy and rubbery. If you must, use medium power for 45 seconds.
FAQs
No, the blackened color comes from the milk solids in the butter and the spices (specifically paprika) charring on the surface. If done correctly, it should taste smoky and savory, not acrid or bitter. If it tastes like charcoal, the heat was too high or it was left in the pan too long.
This is normal for this technique. Authentic blackening requires a very hot pan to sear the spices instantly. Open your windows and turn on your extractor fan to full power before you put the fish in the pan. If you have a side burner on a BBQ grill, this is a great dish to cook outdoors.
Yes, while Cod is excellent, this method works beautifully with any firm fish that can hold up to the intense heat, such as salmon, halibut, swordfish, or mahi-mahi. Delicate fish like tilapia or sole can be used, but be very careful when flipping so they don’t fall apart.
More Dinners Recipes:
Blackened Cod Nutrition Facts
- Calories: ~280 kcal
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 90mg
- Sodium: 600mg
- Total Carbohydrate: 4g
- Protein: 38g
James Martin Blackened Cod
Course: Main, Lunch, DinnerCuisine: Cajun, AmericanDifficulty: Easy4-6
servings10
minutes8
minutes280
kcalJames Martin Blackened Cod features thick white fish fillets coated in a spicy Cajun rub and seared in a hot skillet until dark and crisp. It is a smoky, fast, and flavor-packed dish best served with a cooling salsa.
Ingredients
- The Fish:
4 Cod Loins
Melted Butter
- The Cajun Rub:
1 tbsp Smoked Paprika
1 tsp Cayenne Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Thyme & Oregano
1 tsp Sea Salt & Black Pepper
(Optional: A pinch of brown sugar can help caramelization).
- The Salsa (Optional but Recommended):
1 Mango or Avocado
1 Red Chilli
1 Lime: Juiced.
Fresh Coriander: Chopped.
Directions
- Prepare the Rub: In a small shallow bowl, mix the paprika, cayenne, garlic powder, onion powder, herbs, salt, and pepper. Stir until well combined.
- Coat the Fish: Pat the cod fillets dry with kitchen paper. Dip each fillet briefly into the melted butter, then dredge it liberally in the spice mix, pressing the spices into the flesh to ensure a thick, even coating on all sides.
- Heat the Pan: Place a cast-iron skillet or heavy-bottomed frying pan over high heat. You want this pan to be smoking hot. Add a splash of oil and a knob of butter (the butter helps darken the spices).
- Sear: Carefully lay the cod fillets into the hot pan. Do not move them. Let them cook undisturbed for 2–3 minutes. You are looking for a dark (almost black) crust to form.
- Flip and Finish: Carefully flip the fillets. They should be dark and charred on the first side. Cook for another 3–4 minutes on the other side, depending on thickness. The fish is done when it is opaque and flakes easily with a fork.
- Rest: Remove the fish from the pan and let it rest for 1–2 minutes while you plate up the salsa.
Notes
- Ventilation is Key: This cooking method produces a lot of smoke as the spices char in the butter. Turn your extractor fan to max and open a window before you start cooking.
Cast Iron is Best: A heavy cast-iron skillet retains heat better than non-stick, giving you that authentic hard sear without dropping the pan temperature.
Don’t Fear the “Burn”: The dish is called blackened for a reason. The spices will turn very dark brown or black. This is not burnt food; it is caramelized spice. However, if it smells acrid or bitter, the heat was too high.
Basting: For a true James Martin touch, add an extra knob of butter to the pan in the final minute of cooking and spoon the foaming spicy butter over the fish.
