Description

Perfectly seasoned and pan-seared blackened cod fillets with a smoky crust and flaky interior, served alongside golden crispy fries and a creamy dipping sauce. A fresh, flavorful twist on classic fish and chips—simple, bold, and satisfying.

Ingredients

Units Scale

4 cod fillets (about 6 oz each)
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
4 large russet potatoes, peeled and cut into thick fries
Vegetable oil, for frying
Sea salt, to taste
Chopped parsley (optional)
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1/2 tsp smoked paprika

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Instructions

Soak cut potatoes in cold water for 30 minutes. Drain and pat dry.
Heat oil in a deep fryer or heavy pot to 350°F (175°C).
Fry potatoes in batches until golden and crispy. Drain on paper towels and season with sea salt and parsley.
In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and smoked paprika until smooth. Chill until ready to serve.
Mix all spices (smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper) together and coat both sides of cod fillets.
Heat olive oil in a skillet over medium-high heat.
Sear fillets for 3–4 minutes per side, until blackened and cooked through.
Plate cod with fries and a side of dipping sauce. Garnish with fresh parsley.

Notes

Soaking the potatoes helps remove excess starch and results in crispier fries.
Adjust the level of cayenne pepper to control the heat.
Use a non-stick or well-seasoned skillet to prevent fish from sticking.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 3g
Sodium: 780mg
Fat: 35g
Saturated Fat: 6g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 35g
Cholesterol: 85mg