20 Spicy Cajun Cod Recipes for Seafood Lovers

Spice up your seafood nights with these fiery Cajun cod recipes that are as bold as they are delicious! Whether you’re craving a quick weeknight dinner or a flavorful weekend feast, these dishes bring the heat with minimal effort. From blackened fillets to zesty one-pan wonders, get ready to dive into 20 mouthwatering ways to turn humble cod into a Cajun masterpiece. Let’s turn up the flavor—your taste buds will thank you!

Cajun Blackened Cod with Lemon Butter Sauce

Alright, you’re in for a treat with this one. Imagine perfectly seasoned cod with a crispy crust, all smothered in a tangy lemon butter sauce that’ll have you licking your plate clean.

Ingredients

For the cod:

• 4 cod fillets (6 oz each)
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil

For the lemon butter sauce:

• 1/2 cup unsalted butter
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Pat the cod fillets dry with paper towels to ensure the seasoning sticks well.
2. Generously coat both sides of each fillet with Cajun seasoning.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the cod fillets in the skillet. Cook for 3-4 minutes per side until the crust is blackened and the fish flakes easily with a fork.
5. While the cod cooks, melt butter in a small saucepan over low heat. Stir in lemon juice, garlic powder, and salt until well combined.
6. Once the cod is done, remove it from the skillet and let it rest for 2 minutes.
7. Drizzle the lemon butter sauce over the cod just before serving.

Outstanding flavor and texture await with this dish. The cod’s crispy outside gives way to tender, flaky insides, while the sauce adds a bright, buttery finish. Try serving it over a bed of garlic mashed potatoes for a meal that’s downright irresistible.

Grilled Cajun Cod with Garlic Herb Butter

Summer’s here, and you’re probably craving something light yet packed with flavor. This grilled Cajun cod with garlic herb butter is your answer—it’s simple, delicious, and perfect for those warm evenings.

Ingredients

• For the cod:
  • 4 cod fillets (6 oz each)
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
• For the garlic herb butter:
  • 1/2 cup unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush both sides of the cod fillets with olive oil and sprinkle evenly with Cajun seasoning.
3. Place the cod on the grill. Cook for 4-5 minutes per side, or until the fish flakes easily with a fork. Tip: Don’t flip the fish more than once to keep it from falling apart.
4. While the cod cooks, mix the softened butter, minced garlic, chopped parsley, and lemon zest in a small bowl until well combined.
5. Once the cod is done, remove it from the grill and immediately top each fillet with a dollop of the garlic herb butter. Tip: The residual heat will melt the butter, infusing the fish with flavor.
6. Let the cod rest for 2 minutes before serving. Tip: This allows the juices to redistribute, ensuring every bite is moist.

Absolutely, the cod comes out flaky and tender, with a spicy kick from the Cajun seasoning balanced by the creamy, aromatic butter. Serve it over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Cajun Cod Tacos with Avocado Lime Crema

Vibrant flavors and a breeze to make, these Cajun Cod Tacos with Avocado Lime Crema are your next weeknight hero. You’ll love the spicy kick paired with the cool, creamy sauce.

Ingredients

• For the cod:
  • 1 lb cod fillets, cut into strips
  • 2 tbsp Cajun seasoning
  • 1 tbsp olive oil
• For the crema:
  • 1 avocado, peeled and pitted
  • 1/4 cup sour cream
  • 2 tbsp lime juice
  • 1/4 tsp salt
• For serving:
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1/4 cup chopped cilantro
  • Lime wedges

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. Toss the cod strips with 2 tbsp Cajun seasoning until evenly coated.
3. Cook the cod in the skillet for 3-4 minutes per side, until opaque and flaky. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. While the cod cooks, blend 1 avocado, 1/4 cup sour cream, 2 tbsp lime juice, and 1/4 tsp salt in a blender until smooth. Tip: For a thinner crema, add a splash of water.
5. Warm the tortillas in a dry skillet for about 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm.
6. Assemble the tacos by placing cod on tortillas, topping with shredded cabbage, a drizzle of crema, and chopped cilantro. Serve with lime wedges.

Unbelievably tender cod meets a fiery Cajun crust, all smoothed over by that dreamy avocado lime crema. Try stacking them high with extra crema and a sprinkle of jalapeños for an extra kick.

Baked Cajun Cod with Parmesan Crust

Now, let’s dive into making a dish that’s as flavorful as it is easy to whip up. Perfect for those nights when you want something delicious without the fuss.

Ingredients

• For the cod:
  • 4 cod fillets (about 6 oz each)
  • 1 tbsp olive oil
  • 1 tsp Cajun seasoning
  • 1/2 tsp salt
• For the crust:
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 tbsp melted butter
  • 1 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the cod fillets on the prepared baking sheet. Drizzle with olive oil and sprinkle evenly with Cajun seasoning and salt.
3. In a small bowl, mix together the Parmesan cheese, breadcrumbs, melted butter, and garlic powder until well combined.
4. Press the Parmesan mixture evenly onto the top of each cod fillet, creating a crust.
5. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
6. Tip: For an extra crispy crust, broil the cod for the last 2 minutes of cooking.
7. Tip: Ensure your cod fillets are of even thickness for uniform cooking.
8. Tip: Let the cod rest for a couple of minutes after baking to allow the flavors to meld.

This Baked Cajun Cod with Parmesan Crust turns out wonderfully flaky and moist, with a crispy, flavorful topping that’s hard to resist. Try serving it over a bed of quinoa or with a side of roasted vegetables for a complete meal.

Cajun Cod and Shrimp Jambalaya

Dig into a bowl of this Cajun Cod and Shrimp Jambalaya, and you’ll feel like you’re dining in the heart of Louisiana. It’s a one-pot wonder that’s packed with flavor, easy to make, and perfect for feeding a crowd.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the protein:
  • 1 lb cod fillets, cut into chunks
  • 1 lb shrimp, peeled and deveined
• For the seasoning:
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp thyme
• For the rice:
  • 2 cups long-grain white rice
  • 4 cups chicken broth

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, bell pepper, and celery. Cook for 5 minutes, until softened.
3. Stir in the garlic and cook for 1 minute, until fragrant.
4. Sprinkle the Cajun seasoning, smoked paprika, and thyme over the vegetables. Stir to coat.
5. Add the rice to the pot, stirring to toast slightly, about 2 minutes.
6. Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
7. Place the cod chunks and shrimp on top of the rice. Cover and cook for another 10 minutes, until the seafood is cooked through.
8. Fluff the jambalaya with a fork, mixing the seafood into the rice.

Now, this jambalaya is a harmony of textures—tender cod, juicy shrimp, and fluffy rice, all infused with smoky, spicy Cajun flavors. Serve it with a sprinkle of green onions or a dash of hot sauce for an extra kick.

Pan-Seared Cajun Cod with Mango Salsa

Perfect for those nights when you want something flavorful but not fussy, this Pan-Seared Cajun Cod with Mango Salsa brings a little sunshine to your plate. You’ll love how the spicy cod pairs with the sweet, tangy salsa.

Ingredients

• For the cod:
  • 2 cod fillets (6 oz each)
  • 1 tbsp Cajun seasoning
  • 1 tbsp olive oil
• For the mango salsa:
  • 1 ripe mango, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • Salt to taste

Instructions

1. Pat the cod fillets dry with paper towels. This helps get a good sear.
2. Rub both sides of each fillet with Cajun seasoning.
3. Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 1 minute.
4. Place the cod in the skillet. Cook for 3-4 minutes per side, until the fish flakes easily with a fork.
5. While the cod cooks, mix mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl to make the salsa.
6. Serve the cod hot, topped with mango salsa.

Bright and bold, this dish is all about contrast—the crispy, spicy cod against the cool, sweet salsa. Try it over a bed of quinoa for an extra hearty meal.

Cajun Cod Po’ Boy Sandwich with Remoulade

Big flavors and a little bit of spice make this Cajun Cod Po’ Boy Sandwich with Remoulade a must-try. You’ll love the crispy fish paired with the creamy, tangy sauce, all tucked into a soft baguette.

Ingredients

• For the Cajun Cod:
  • 1 lb cod fillets, cut into strips
  • 1 cup all-purpose flour
  • 2 tbsp Cajun seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup buttermilk
  • Vegetable oil, for frying
• For the Remoulade:
  • 1/2 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp hot sauce
  • 1/2 tsp garlic powder
• For the Sandwich:
  • 4 French baguette rolls, split
  • 1 cup shredded lettuce
  • 1 tomato, sliced

Instructions

1. In a shallow dish, mix flour, Cajun seasoning, salt, and pepper.
2. Pour buttermilk into another shallow dish.
3. Dip each cod strip into the buttermilk, then dredge in the flour mixture. Shake off excess.
4. Heat 2 inches of vegetable oil in a deep skillet to 375°F.
5. Fry the cod strips in batches for 3-4 minutes, until golden brown and crispy. Drain on paper towels.
6. For the remoulade, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, and garlic powder in a small bowl.
7. Spread remoulade on both sides of each baguette roll.
8. Layer shredded lettuce, tomato slices, and fried cod strips on the bottom half of each roll. Top with the other half.
9. Serve immediately while the cod is still crispy.

Light and crispy on the outside, tender and flaky on the inside, this sandwich is a flavor explosion. Try serving it with a side of sweet potato fries for the ultimate meal.

Cajun Cod Cakes with Spicy Aioli

Craving something spicy and satisfying? You’re in for a treat with these Cajun cod cakes, paired perfectly with a zesty spicy aioli that’ll have you coming back for seconds.

Ingredients

• For the cod cakes:
  • 1 lb cod fillets, cooked and flaked
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 2 tbsp Cajun seasoning
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
• For the spicy aioli:
  • 1/2 cup mayonnaise
  • 1 tbsp hot sauce
  • 1 tsp garlic powder
  • 1 tsp lemon juice

Instructions

1. In a large bowl, combine the flaked cod, breadcrumbs, mayonnaise, beaten egg, Cajun seasoning, and lemon juice. Mix well until all ingredients are evenly incorporated.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. Heat olive oil in a large skillet over medium heat. Once hot, add the cod cakes in batches, cooking for 3-4 minutes on each side or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. While the cod cakes are cooking, prepare the spicy aioli by whisking together mayonnaise, hot sauce, garlic powder, and lemon juice in a small bowl until smooth. Tip: Adjust the hot sauce to your preferred level of spiciness.
5. Serve the cod cakes hot with the spicy aioli on the side. For an extra kick, drizzle some aioli over the top before serving.

Flaky on the inside with a crispy exterior, these Cajun cod cakes are a delightful contrast of textures. The spicy aioli adds a creamy, tangy punch that elevates the dish. Try serving them on a bed of mixed greens for a light, refreshing meal.

Cajun Cod Chowder with Sweet Corn

Got a craving for something hearty yet fresh? This Cajun Cod Chowder with Sweet Corn is your go-to. It’s a creamy, spicy bowl of comfort that’s surprisingly easy to whip up.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 celery stalks, diced
• For the chowder:
  • 1 lb cod fillets, cut into chunks
  • 2 cups sweet corn kernels
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and celery. Cook until soft, about 5 minutes.
2. Stir in the Cajun seasoning and smoked paprika. Cook for 1 minute to toast the spices.
3. Pour in the chicken broth and bring to a simmer. Add the cod and corn. Cook for 10 minutes, or until the cod is opaque.
4. Reduce heat to low. Stir in the heavy cream. Simmer for another 5 minutes. Avoid boiling to keep the cream from separating.
5. Season with salt to taste. Serve hot.

Creamy with a kick, this chowder is a delightful mix of textures and flavors. Try topping it with crispy bacon or fresh herbs for an extra layer of yum.

Cajun Cod Stir-Fry with Bell Peppers and Onions

Dive into this vibrant Cajun Cod Stir-Fry that’s bursting with flavor and ready in no time. Perfect for those nights when you want something delicious without the fuss.

Ingredients

• For the cod: 1 lb cod fillets, cut into 1-inch pieces
• For the vegetables: 1 red bell pepper, sliced, 1 green bell pepper, sliced, 1 yellow onion, sliced
• For the seasoning: 2 tbsp Cajun seasoning, 1 tbsp olive oil
• For the stir-fry: 2 tbsp olive oil, 2 cloves garlic, minced

Instructions

1. In a bowl, toss the cod pieces with 2 tbsp Cajun seasoning until evenly coated. Tip: Let it sit for 10 minutes to absorb the flavors.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the cod and cook for 3-4 minutes per side, until golden. Remove and set aside.
3. In the same skillet, heat 2 tbsp olive oil. Add the garlic, bell peppers, and onion. Stir-fry for 5-6 minutes until slightly softened. Tip: Keep the veggies crisp for texture.
4. Return the cod to the skillet with the vegetables. Gently stir to combine and cook for another 2 minutes to warm through. Tip: Don’t overcook the cod to keep it tender.

How the cod flakes beautifully with a fork, mingling with the crisp veggies and bold Cajun spices. Serve it over a bed of rice or with a side of crusty bread to soak up all the delicious juices.

Cajun Cod and Sausage Gumbo

Let’s dive into a dish that’s as hearty as it is flavorful, perfect for those nights when you crave something with a bit of a kick. Cajun Cod and Sausage Gumbo combines the best of land and sea in a rich, spicy broth that’ll warm you right up.

Ingredients

• For the roux:
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
• For the gumbo base:
  • 1 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • 3 cloves garlic, minced
  • 1 lb smoked sausage, sliced into 1/2-inch pieces
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tsp Cajun seasoning
  • 1 tsp dried thyme
  • 1 bay leaf
• For the cod:
  • 1 lb cod fillets, cut into 2-inch pieces
  • 1 tbsp lemon juice
  • Salt to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Gradually whisk in the flour to make a roux. Cook, stirring constantly, until the roux turns a dark chocolate color, about 20 minutes. Tip: Keep the heat medium to avoid burning the roux.
2. Add the onions, bell peppers, celery, and garlic to the roux. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Stir in the sliced sausage, chicken broth, diced tomatoes, Cajun seasoning, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally. Tip: The longer it simmers, the more flavorful it gets.
4. Season the cod pieces with lemon juice and salt. Gently add them to the pot. Cook until the cod is opaque and flakes easily with a fork, about 5 minutes. Tip: Don’t stir too much after adding the cod to keep the pieces intact.
5. Remove the bay leaf before serving. Serve hot over steamed rice or with a side of crusty bread for dipping.

Bold flavors and tender textures make this gumbo a standout dish. The smoky sausage and delicate cod create a perfect balance, while the rich broth begs to be sopped up with every bite. Try garnishing with chopped green onions for a fresh contrast.

Cajun Cod with Cajun Dirty Rice

Got a craving for something spicy and satisfying? You’re in luck because this Cajun Cod with Cajun Dirty Rice is about to become your new favorite dish. It’s packed with flavor, easy to make, and perfect for a weeknight dinner that feels a bit special.

Ingredients

• For the Cajun Cod:
  • 4 cod fillets (about 6 oz each)
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1/2 tsp salt
• For the Cajun Dirty Rice:
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1/2 lb ground pork
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 2 cloves garlic, minced
  • 1 tbsp Cajun seasoning
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the cod fillets on the prepared baking sheet. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tbsp Cajun seasoning and 1/2 tsp salt. Rub the seasoning into the fillets to coat evenly.
3. Bake the cod for 12-15 minutes, or until the fish flakes easily with a fork. Tip: Don’t overcook the cod to keep it moist.
4. While the cod bakes, heat 1 tbsp olive oil in a large skillet over medium heat. Add the ground pork and cook until browned, about 5 minutes.
5. Add the diced onion, green bell pepper, and minced garlic to the skillet. Cook for another 3-4 minutes, until the vegetables are softened.
6. Stir in the rice, 2 cups chicken broth, and 1 tbsp Cajun seasoning. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Tip: Let the rice sit covered for 5 minutes off the heat for the best texture.
7. Fluff the rice with a fork before serving. Tip: For an extra kick, sprinkle with additional Cajun seasoning to taste.

Bring this dish to the table and watch it disappear. The cod is perfectly flaky with a spicy crust, while the dirty rice is hearty and full of flavor. Serve it with a side of steamed greens for a complete meal that’s sure to impress.

Cajun Cod Skewers with Pineapple Glaze

Mmm, imagine biting into perfectly grilled cod skewers, each piece tender and flaky, with a spicy Cajun kick and a sweet pineapple glaze that caramelizes beautifully. You’re going to love how these skewers bring a little bit of summer to your table, no matter the season.

Ingredients

• For the skewers:
  • 1 lb cod fillets, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
• For the pineapple glaze:
  • 1 cup pineapple juice
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp garlic powder

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a bowl, toss the cod cubes with olive oil and Cajun seasoning until evenly coated.
3. Thread the seasoned cod onto skewers, leaving a little space between each piece for even cooking.
4. Place the skewers on the grill. Cook for 3-4 minutes per side, or until the cod is opaque and flakes easily with a fork.
5. While the cod cooks, combine pineapple juice, honey, soy sauce, and garlic powder in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
6. Brush the pineapple glaze over the cod skewers during the last minute of grilling, allowing it to caramelize.
7. Remove the skewers from the grill and let them rest for 2 minutes before serving.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning. For extra flavor, marinate the cod in the Cajun seasoning and olive oil for up to an hour before grilling. If you don’t have a grill, a grill pan on the stove works just as well.

These Cajun cod skewers with pineapple glaze are a delightful mix of spicy and sweet, with a texture that’s perfectly flaky and moist. Serve them over a bed of rice or with a side of grilled vegetables for a complete meal that’s sure to impress.

Cajun Cod Alfredo Pasta

Feeling like mixing up your pasta night? This Cajun Cod Alfredo Pasta is a creamy, spicy twist on the classic that’ll have you coming back for seconds.

Ingredients

• For the pasta:
  • 8 oz fettuccine pasta
  • 1 tbsp olive oil
• For the cod:
  • 1 lb cod fillets, cut into chunks
  • 2 tbsp Cajun seasoning
  • 1 tbsp olive oil
• For the Alfredo sauce:
  • 2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp butter

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with 1 tbsp olive oil to prevent sticking.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the cod chunks with Cajun seasoning and add to the skillet. Cook for 3-4 minutes per side until the fish is opaque and flakes easily. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Pour in the heavy cream, stirring constantly. Bring to a simmer and let it cook for 2 minutes to thicken slightly.
5. Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt if needed.
6. Add the cooked pasta and cod to the skillet, tossing gently to coat everything in the sauce. Cook for another 2 minutes to heat through.
7. Serve immediately, garnished with extra Parmesan and a sprinkle of Cajun seasoning if desired.

This dish boasts a perfect balance of creamy and spicy, with the tender cod adding a delightful texture. Try serving it with a side of garlic bread to soak up every last bit of that delicious sauce.

Cajun Cod Stuffed Bell Peppers

Craving something spicy and satisfying? These Cajun Cod Stuffed Bell Peppers are a game-changer, blending the bold flavors of Cajun seasoning with the delicate taste of cod, all stuffed into sweet bell peppers.

Ingredients

• For the stuffing:
  • 1 lb cod fillets, cut into small pieces
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup bell pepper, diced (any color)
  • 1 cup cooked rice
  • 1/2 cup chicken broth
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the cod pieces and Cajun seasoning, cooking until the cod is just opaque, about 3-4 minutes. Tip: Don’t overcook the cod; it will finish cooking in the oven.
3. Remove the cod from the skillet and set aside. In the same skillet, add the onion, celery, and diced bell pepper. Cook until softened, about 5 minutes.
4. Return the cod to the skillet. Add the cooked rice and chicken broth, stirring to combine. Cook for another 2 minutes until everything is well mixed. Tip: The broth should be mostly absorbed, but the mixture should still be moist.
5. Brush the outside of the bell peppers with 1 tbsp olive oil and sprinkle with salt. Stuff each pepper with the cod mixture.
6. Place the stuffed peppers in a baking dish. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until the peppers are tender. Tip: The peppers should be soft but still hold their shape.

Just imagine cutting into one of these peppers—the cod is flaky, the rice is perfectly seasoned, and the peppers add a sweet crunch. Serve them with a side of crusty bread to soak up any extra juices.

Cajun Cod and Potato Bake

Alright, you’re in for a treat with this one. Imagine tender cod fillets and hearty potatoes, all spiced up with that signature Cajun kick, baked to perfection. It’s the kind of dish that feels like a hug from the inside.

Ingredients

• For the bake:
  • 1 lb cod fillets, cut into 4 pieces
  • 1 lb potatoes, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 1/4 cup breadcrumbs
  • 2 tbsp melted butter
  • 1 tbsp chopped parsley

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. In a large bowl, toss the potato slices with 1 tbsp olive oil, Cajun seasoning, salt, and pepper. Tip: Uniform slices mean even cooking.
3. Spread the potatoes in a single layer on a baking sheet. Bake for 20 minutes until they start to soften.
4. While the potatoes bake, brush the cod fillets with the remaining olive oil and season lightly with salt and pepper.
5. Remove the potatoes from the oven, push them to the sides, and place the cod in the center. Tip: This setup lets the fish steam slightly from the potatoes’ moisture.
6. In a small bowl, mix breadcrumbs, melted butter, and parsley. Sprinkle over the cod and potatoes.
7. Bake for another 15 minutes, or until the fish flakes easily with a fork and the topping is golden. Tip: Don’t overcook the cod to keep it moist.

Mmm, the cod is flaky and moist, while the potatoes have a slight crisp from the Cajun spices. Serve it straight from the oven with a squeeze of lemon for that extra zing.

Cajun Cod Fritters with Spicy Dipping Sauce

So, you’re craving something crispy, spicy, and utterly delicious? These Cajun Cod Fritters with Spicy Dipping Sauce are about to become your new favorite snack. Perfect for game day or a cozy night in, they’re easy to make and packed with flavor.

Ingredients

• For the fritters:
  • 1 lb cod fillets, cut into small pieces
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp Cajun seasoning
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 egg, beaten
  • 2 tbsp vegetable oil, for frying
• For the sauce:
  • 1/2 cup mayonnaise
  • 1 tbsp hot sauce
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder

Instructions

1. In a large bowl, mix the flour, baking powder, Cajun seasoning, and salt.
2. Add the milk and beaten egg to the dry ingredients, stirring until just combined. Tip: Don’t overmix to keep the fritters light.
3. Gently fold in the cod pieces until evenly coated.
4. Heat the vegetable oil in a large skillet over medium heat (350°F). Tip: Test the oil by dropping a small bit of batter in; if it sizzles, it’s ready.
5. Drop tablespoon-sized portions of the batter into the hot oil, flattening slightly. Fry for 2-3 minutes per side or until golden brown. Tip: Work in batches to avoid overcrowding the pan.
6. Transfer the fritters to a paper towel-lined plate to drain any excess oil.
7. For the sauce, whisk together mayonnaise, hot sauce, lemon juice, and garlic powder in a small bowl until smooth.
8. Serve the fritters hot with the spicy dipping sauce on the side.

Absolutely irresistible, these fritters are crispy on the outside, tender on the inside, with a kick of Cajun spice. Try serving them on a bed of greens for a light meal or as appetizers at your next gathering.

Cajun Cod Lettuce Wraps with Sriracha Mayo

Craving something light yet packed with flavor? These Cajun Cod Lettuce Wraps with Sriracha Mayo are your go-to for a quick, delicious meal that doesn’t skimp on taste.

Ingredients

• For the cod:
  • 1 lb cod fillets, cut into strips
  • 2 tbsp Cajun seasoning
  • 1 tbsp olive oil
• For the sriracha mayo:
  • 1/2 cup mayonnaise
  • 1 tbsp sriracha sauce
  • 1 tsp lime juice
• For assembling:
  • 8 large lettuce leaves (like butter or romaine)
  • 1/2 cup shredded carrots
  • 1/2 cup sliced cucumber

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. Toss the cod strips with 2 tbsp Cajun seasoning until evenly coated.
3. Cook the cod in the skillet for 3-4 minutes per side, until the fish flakes easily with a fork.
4. While the cod cooks, mix 1/2 cup mayonnaise, 1 tbsp sriracha, and 1 tsp lime juice in a small bowl to make the sriracha mayo.
5. Wash and dry 8 large lettuce leaves, then arrange them on a plate.
6. Divide the cooked cod among the lettuce leaves, then top with 1/2 cup shredded carrots and 1/2 cup sliced cucumber.
7. Drizzle the sriracha mayo over the top of each wrap before serving.

Kick back and enjoy the crunch of fresh lettuce against the spicy, tender cod. These wraps are perfect for a no-fuss dinner or as a standout appetizer at your next gathering.

Cajun Cod and Okra Stew

Let’s dive into a dish that’s as comforting as it is flavorful, perfect for those evenings when you crave something hearty yet straightforward. This Cajun Cod and Okra Stew combines tender fish with the unique texture of okra, all simmered in a richly spiced broth that’ll warm you right up.

Ingredients

• For the stew base: 1 tbsp olive oil, 1 medium onion (diced), 2 cloves garlic (minced), 1 green bell pepper (diced), 2 cups okra (sliced), 1 can (14.5 oz) diced tomatoes
• For the seasoning: 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper
• For the cod: 1 lb cod fillets (cut into chunks), 2 cups fish or vegetable broth

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
3. Stir in okra, diced tomatoes, Cajun seasoning, smoked paprika, salt, and black pepper. Cook for another 5 minutes to let the flavors meld.
4. Pour in the broth and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the okra to soften slightly.
5. Gently add the cod chunks to the pot. Cover and simmer until the cod is opaque and flakes easily with a fork, about 5 minutes. Tip: Don’t stir too much to keep the cod intact.
6. Check the seasoning and adjust if necessary. Tip: If you like it spicier, add a pinch more Cajun seasoning.
7. Remove from heat and let it sit for 5 minutes before serving. Tip: This rest time helps the flavors deepen.

You’ll love how the cod stays tender and flaky, while the okra adds a slight crunch. Serve it over a bed of steamed rice or with a slice of crusty bread to soak up every bit of the flavorful broth.

Cajun Cod with Creamy Cajun Sauce

So, you’re craving something spicy, creamy, and utterly delicious? Let me introduce you to a dish that’s sure to hit all the right notes with its bold flavors and tender fish.

Ingredients

• For the cod:
  • 4 cod fillets (about 6 oz each)
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1/2 tsp salt
• For the sauce:
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tbsp Cajun seasoning
  • 1/2 tsp garlic powder
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the cod fillets on the prepared baking sheet. Drizzle with olive oil and sprinkle evenly with Cajun seasoning and salt.
3. Bake the cod for 12-15 minutes, or until the fish flakes easily with a fork. Tip: Don’t overcook the cod to keep it moist.
4. While the cod bakes, melt butter in a saucepan over medium heat. Add heavy cream, Cajun seasoning, and garlic powder, whisking to combine.
5. Bring the sauce to a simmer, then reduce heat to low. Stir in Parmesan cheese until the sauce is smooth and thickened. Tip: Keep the heat low to prevent the sauce from separating.
6. Once the cod is done, spoon the creamy Cajun sauce over the fillets. Tip: For extra flavor, garnish with chopped parsley or green onions.

The cod comes out perfectly flaky, with a spicy kick that’s balanced by the rich, creamy sauce. Serve it over a bed of rice or with a side of roasted vegetables for a complete meal that’s anything but ordinary.

Conclusion

With 20 bold and flavorful Cajun cod recipes, this roundup has something to spice up every seafood lover’s meal plan! Whether you’re craving blackened fillets, zesty tacos, or creamy one-pan dinners, these dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this article for later and keep the Cajun inspiration cooking!