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Piece of blackened fish on a plate with potatoes and green beans.

Easy Pan-Fried Cajun Blackened Fish Recipe

Kathy Moulding
Bring bold Southern flavor to your table with this Easy Pan-Fried Cajun Blackened Fish recipe from Grinding Gears Farmstead—crispy on the outside, tender on the inside, and ready in under 20 minutes using simple, wholesome ingredients. Perfect for a quick weeknight dinner, fish tacos, or a flavorful main dish everyone will love!

Equipment

  • Cast-iron skillet or heavy-bottomed pan
  • Spatula
  • Tongs

Ingredients
  

  • 4 mild white fish fillets
  • 2 tablespoons homemade seasoning mix
  • 2 tablespoons olive oil
  • Lemon wedges for serving
  • Optional: Fresh parsley for garnish

Instructions
 

Preparing the Fish

  • Clean the Fish: If your fillets are fresh from the market, give them a good rinse under cold water to remove any scales, grit, or residue. Keep it quick; you don’t want to waterlog the fish.
  • Pat Dry: A soggy surface is the enemy of a good blackened crust. Use paper towels to pat the fish completely dry. This step is crucial because dry fish makes the spices stick better and creates that beautiful sear.
  • Season Generously: Rub a thin layer of melted butter or oil over the fillets to help the seasoning adhere. Sprinkle on a generous amount of Cajun seasoning. Don’t skimp here—every inch of the fish should be coated to ensure even flavor. Use your hands to gently pat the spices into the side of each fish fillet for a more uniform crust.
  • Let It Rest: Allow the seasoned fish to sit at room temperature for 10 minutes. This helps the spices absorb and ensures the fish cooks evenly when it hits the skillet. A cold fillet on a hot pan can result in uneven cooking.

The Blackening Cooking Method

  • Choose the Right Pan: A cast-iron skillet is your best friend for blackened fish. It holds heat like a champ and gives the fish that delicious char. A heavy stainless steel pan can also work in a pinch if you don't have one.
  • Crank Up the Heat: High heat is essential. Set your burner to high or medium-high heat, and allow the cast iron skillet to heat up for a few minutes. You'll know it's ready when a drop of water dances on the surface.
  • Oil the Pan: Add a thin layer of cooking oil with a high smoking point, such as avocado. You don't need a lot, just enough to coat the pan. Excess oil can lead to a greasy crust rather than a clean, crisp, blackened finish.
  • Place the Fish in the Pan: Carefully lay the fillets in the very hot skillet, seasoned side down. If you're nervous about sticking, swirl the pan slightly as you place each fillet to distribute the oil. Leave some space between pieces so they cook evenly.
  • Press for an Even Sear: Use a spatula to gently press down on each fillet for the first 10-15 seconds. This helps the spices fully contact the hot pan, forming a consistent crust.
  • Flip Just Once: Cook the first side for 3-4 minutes or until the edges are crisp and darkened. Flip it gently and give the second side another 2-3 minutes, depending on the thickness of your fish.
  • Remove and Rest: Once the fish is done, transfer it to a plate to rest for a minute or two. This allows the juices to redistribute, keeping the fillets tender and moist.

Notes

Special Tools (affiliate links): | Cast Iron Pans |
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