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

Tonight, let’s dive into a dish that’s as easy to make as it is to devour—Cajun Blackened Cod with Lemon Butter Sauce. Trust me, your taste buds are in for a treat with this one.

Ingredients

• 4 cod fillets (about 6 oz each)
• 2 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Season the fish: Pat the cod fillets dry with paper towels. Evenly sprinkle both sides with Cajun seasoning, salt, and black pepper.
2. Heat the pan: In a large skillet, heat olive oil over medium-high heat until it shimmers, about 2 minutes.
3. Cook the cod: Place the cod fillets in the skillet. Cook for 3-4 minutes per side, until the outside is blackened and the inside is opaque. Tip: Don’t move the fish around too much to get that perfect crust.
4. Make the sauce: In the same skillet, reduce heat to medium. Add butter and garlic, sautéing until fragrant, about 1 minute. Stir in lemon juice and parsley. Tip: If the sauce seems too thick, a splash of water can loosen it up.
5. Serve: Drizzle the lemon butter sauce over the cod. Tip: For an extra zing, serve with extra lemon wedges on the side.

The cod comes out flaky and moist, with a spicy kick from the Cajun seasoning that’s perfectly balanced by the tangy lemon butter sauce. Try serving it over a bed of creamy mashed potatoes or alongside some crisp green beans for a meal that’s sure to impress.

Grilled Cajun Cod with Garlic Herb Butter

Alright, let’s dive into making this Grilled Cajun Cod with Garlic Herb Butter that’s going to knock your socks off. It’s flaky, flavorful, and honestly, easier to make than you’d think.

Ingredients

• 1.5 lbs cod fillets, patted dry
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh lemon juice

Instructions

1. Prep the cod: In a small bowl, mix together the Cajun seasoning, salt, and pepper. Rub the cod fillets with olive oil, then evenly coat them with the seasoning mix.
2. Make the butter: In another bowl, combine the softened butter, minced garlic, chopped parsley, and lemon juice. Mix until well blended. Tip: Letting the butter sit for a few minutes helps the flavors meld.
3. Heat the grill: Preheat your grill to medium-high heat, about 400°F. Make sure the grates are clean and lightly oiled to prevent sticking.
4. Grill the cod: Place the cod fillets on the grill. Cook for about 4-5 minutes on each 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.
5. Add the butter: Right before serving, top each fillet with a generous dollop of the garlic herb butter. Tip: The residual heat will melt the butter perfectly, so no need to do it beforehand.

The cod comes out incredibly tender with a smoky crust, and that garlic herb butter? It’s the creamy, zesty finish that ties everything together. Serve it over a bed of quinoa or with a side of grilled veggies for a meal that’s as nutritious as it is delicious.

Cajun Cod Tacos with Avocado Lime Crema

These Cajun Cod Tacos with Avocado Lime Crema are about to become your new favorite taco night star. Trust me, the combo of spicy, flaky cod and that cool, creamy crema is a match made in heaven, and it’s ridiculously easy to pull off.

Ingredients

• 1 lb cod fillets, cut into 1-inch strips
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 avocado, pitted and peeled
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1/4 tsp salt
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro

Instructions

1. Season the cod: Toss the cod strips with Cajun seasoning until evenly coated.
2. Heat the oil: In a large skillet, heat olive oil over medium-high heat until shimmering, about 2 minutes.
3. Cook the cod: Add the cod to the skillet and cook for 3-4 minutes per side, until the fish flakes easily with a fork.
4. Make the crema: In a blender, combine avocado, sour cream, lime juice, and salt. Blend until smooth.
5. Warm the tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, until warm and pliable.
6. Assemble the tacos: Spread a spoonful of avocado lime crema on each tortilla, top with cod, cabbage, tomatoes, and cilantro.

The tacos are a delightful mix of spicy, creamy, and crunchy, with the cod bringing a nice kick that’s perfectly balanced by the cool crema. Try serving them with an extra lime wedge on the side for that extra zing.

Baked Cajun Cod with Parmesan Crust

Ready to shake up your seafood game with a dish that’s as easy to make as it is delicious? Let’s dive into this Baked Cajun Cod with Parmesan Crust that’s sure to become a weeknight hero.

Ingredients

• 1 lb cod fillets, patted dry
• 1 tbsp olive oil
• 1 tsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp melted butter
• 1 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. Preheat oven: Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Season cod: Place the cod fillets on the prepared baking sheet. Drizzle with olive oil and sprinkle evenly with Cajun seasoning, garlic powder, and paprika.
3. Mix topping: In a small bowl, combine Parmesan cheese, panko breadcrumbs, melted butter, and parsley. Press this mixture evenly onto the top of each cod fillet.
4. Bake to perfection: Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the topping is golden brown.
5. Serve immediately: Serve the baked cod hot with lemon wedges on the side for a bright, citrusy finish.

The Parmesan crust adds a crispy, savory layer to the tender, flaky cod, while the Cajun seasoning brings just the right amount of heat. Try serving it over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that’s anything but boring.

Cajun Cod and Shrimp Jambalaya

Today’s the day we dive into a pot of Cajun Cod and Shrimp Jambalaya that’ll make your taste buds dance. Trust me, this dish is like a party in your mouth, and everyone’s invited.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1/2 cup diced green bell peppers
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 lb cod fillets, cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt to taste
• 2 tbsp chopped parsley for garnish

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté veggies: Add 1 cup diced onions, 1/2 cup diced green bell peppers, 1/2 cup diced celery, and 2 cloves minced garlic. Cook until soft, about 5 minutes.
3. Add seafood: Toss in 1 lb cod chunks and 1/2 lb shrimp. Cook until the shrimp turns pink, about 3 minutes.
4. Mix in rice: Stir in 1 cup rice, ensuring it’s well coated with the oil and veggies.
5. Pour liquids: Add 2 cups chicken broth and 1 can diced tomatoes. Bring to a boil.
6. Season: Sprinkle 1 tbsp Cajun seasoning, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and salt to taste. Stir well.
7. Simmer: Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
8. Garnish: Sprinkle with 2 tbsp chopped parsley before serving.

This jambalaya is a symphony of textures—tender cod, juicy shrimp, and fluffy rice all mingling in a spicy, smoky sauce. Serve it up with a side of crusty bread to sop up every last bit of goodness.

Pan-Seared Cajun Cod with Mango Salsa

Hey there, let’s dive into making this Pan-Seared Cajun Cod with Mango Salsa that’s gonna knock your socks off with its perfect blend of spicy and sweet. It’s seriously easier than you think, and I’m here to guide you through every step like we’re cooking together in my kitchen.

Ingredients

• 1 lb cod fillets, patted dry
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1 cup diced mango
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro
• Salt, 1/2 tsp

Instructions

1. Season the cod: Rub the cod fillets evenly with Cajun seasoning on both sides. Let them sit for 5 minutes to absorb the flavors.
2. Heat the pan: In a large skillet, heat olive oil over medium-high heat until it shimmers, about 2 minutes.
3. Sear the cod: Place the cod in the skillet and cook for 4 minutes on one side without moving it to get a nice crust. Flip and cook for another 3 minutes until the fish flakes easily with a fork.
4. Make the salsa: While the cod cooks, mix mango, red bell pepper, red onion, lime juice, cilantro, and salt in a bowl. Tip: Let it sit for a few minutes to let the flavors meld.
5. Serve immediately: Plate the cod and top with a generous spoonful of mango salsa. Tip: For an extra kick, add a pinch more Cajun seasoning on top.

The cod comes out flaky and packed with spicy Cajun goodness, while the mango salsa adds a fresh, sweet contrast that’s just irresistible. Try serving it over a bed of quinoa or with a side of grilled veggies for a complete meal that’s as colorful as it is delicious.

Cajun Cod Po’ Boy Sandwich with Remoulade

Brace yourself for a flavor explosion with this Cajun Cod Po’ Boy Sandwich, because we’re about to take your taste buds on a little trip to the bayou. It’s crispy, it’s spicy, and it’s slathered in a remoulade that’ll have you licking the bowl clean.

Ingredients

• 1 lb cod fillets, cut into sandwich-sized pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable oil, for frying
• 4 French bread rolls, split
• 1/2 cup remoulade sauce
• 1 cup shredded lettuce
• 1 tomato, sliced

Instructions

1. Marinate the cod: Soak the cod pieces in buttermilk for at least 30 minutes to tenderize.
2. Prep the coating: In a shallow dish, mix flour, Cajun seasoning, garlic powder, onion powder, salt, and pepper.
3. Heat the oil: Pour vegetable oil into a deep skillet until it’s about 1/2 inch deep and heat to 375°F.
4. Coat the cod: Dredge each piece of cod in the flour mixture, shaking off excess.
5. Fry to perfection: Fry the cod in batches until golden brown, about 3-4 minutes per side. Don’t overcrowd the pan!
6. Drain the cod: Transfer fried cod to a paper towel-lined plate to drain excess oil.
7. Assemble the sandwich: Spread remoulade on both sides of the French bread, then layer with lettuce, tomato, and fried cod.

The crunch of that golden cod against the soft bread, with the remoulade adding a creamy, tangy kick—it’s a symphony in your mouth. Serve it up with a side of pickles or a cold beer to really bring the bayou to your backyard.

Cajun Cod Cakes with Spicy Aioli

Now, let me tell you about these Cajun Cod Cakes with Spicy Aioli that are about to become your new favorite weeknight hero. They’re crispy on the outside, tender on the inside, and that aioli? Oh, it’s got just the right kick to make your taste buds dance.

Ingredients

• 1 lb cod fillets, skinless and cut into chunks
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 2 tbsp Cajun seasoning
• 1/4 cup vegetable oil for frying
• Salt to taste

Instructions

1. Prep the cod: In a food processor, pulse the cod chunks until finely chopped but not pureed.
2. Mix the aioli: Whisk together mayonnaise, lemon juice, garlic powder, and cayenne pepper in a small bowl. Set aside.
3. Combine cake ingredients: In a large bowl, mix the chopped cod, breadcrumbs, beaten egg, and Cajun seasoning until well combined.
4. Form the cakes: Shape the mixture into 4 equal-sized patties, about 1/2 inch thick.
5. Heat the oil: In a large skillet, heat vegetable oil over medium heat until shimmering but not smoking.
6. Fry to perfection: Cook the cod cakes for 3-4 minutes per side, or until golden brown and crispy.
7. Drain and serve: Transfer the cakes to a paper towel-lined plate to drain any excess oil before serving.

These Cajun Cod Cakes are a textural dream with their crispy exterior giving way to a moist, flavorful center. Serve them atop a bed of greens with a generous dollop of that spicy aioli, or tuck them into a soft bun for an epic fish sandwich experience.

Cajun Cod Chowder with Sweet Corn

Guess what? I’ve got this killer Cajun Cod Chowder with Sweet Corn recipe that’s gonna blow your mind. It’s creamy, it’s spicy, and it’s packed with flavors that’ll make you wanna dance in your kitchen.

Ingredients

• 1 lb cod fillets, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups sweet corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• Salt, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat the oil: In a large pot, heat 2 tbsp olive oil over medium heat until shimmering.
2. Sauté veggies: Add the diced onion, minced garlic, and diced red bell pepper. Cook until soft, about 5 minutes.
3. Add corn: Stir in 2 cups sweet corn kernels and cook for another 2 minutes.
4. Pour in broth: Add 4 cups chicken broth and bring to a simmer. Let it cook for 10 minutes to meld the flavors.
5. Season the soup: Stir in 2 tsp Cajun seasoning, 1/2 tsp smoked paprika, and salt to taste.
6. Add cod: Gently add the cod pieces to the pot and simmer until the fish is opaque and flakes easily, about 5 minutes.
7. Finish with cream: Pour in 1 cup heavy cream, stir gently, and heat through without boiling.
8. Garnish and serve: Sprinkle with fresh parsley and serve hot. Tip: For an extra kick, add a dash of hot sauce before serving.

This chowder is luxuriously creamy with a smoky, spicy kick that’s balanced by the sweetness of the corn. Serve it with crusty bread to soak up every last drop, or over a bed of rice for a heartier meal.

Cajun Cod Stir-Fry with Bell Peppers and Onions

Venture into the world of quick, flavorful dinners with this Cajun Cod Stir-Fry that’s as easy to whip up as it is delicious. Perfect for those nights when you want something a little spicy, a lot tasty, and without the fuss.

Ingredients

• 1 lb cod fillets, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 medium onion, thinly sliced
• 2 tsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp lemon juice

Instructions

1. Prep the cod: Pat the cod pieces dry with paper towels to ensure they sear nicely.
2. Heat the oil: In a large skillet, heat olive oil over medium-high heat until shimmering, about 1 minute.
3. Sauté veggies: Add the bell peppers and onion to the skillet, stirring occasionally, until they start to soften, about 5 minutes.
4. Add spices: Sprinkle the Cajun seasoning, salt, and black pepper over the veggies, stirring to coat evenly.
5. Cook the cod: Push the veggies to one side of the skillet, add the cod pieces, and cook for 2 minutes per side until just opaque.
6. Combine and finish: Mix the cod with the veggies, add garlic, soy sauce, and lemon juice, stirring gently to combine. Cook for another minute until everything is heated through.

The cod turns out tender and flaky, with the Cajun seasoning giving it a nice kick that’s balanced by the sweetness of the bell peppers. 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

You know those dishes that just hug your soul from the inside? That’s exactly what this Cajun Cod and Sausage Gumbo does. It’s like Mardi Gras in a bowl, but you don’t have to wait for February to enjoy it.

Ingredients

• 1 lb cod fillets, cut into 1-inch pieces
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken stock
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• Salt to taste
• 1/4 cup chopped fresh parsley
• Cooked white rice, for serving

Instructions

1. Brown the sausage: In a large pot over medium heat, cook the sliced sausage until browned, about 5 minutes. Remove and set aside.
2. Make the roux: In the same pot, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, until it turns a deep brown, about 10 minutes. Tip: Don’t walk away during this step; roux can burn quickly.
3. Sauté the veggies: Add the onion, bell pepper, celery, and garlic to the roux. Cook until softened, about 5 minutes.
4. Combine everything: Stir in the chicken stock, diced tomatoes, Cajun seasoning, thyme, smoked paprika, cayenne, bay leaves, and the browned sausage. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Add the cod: Gently add the cod pieces to the pot and simmer until the fish is cooked through, about 5 minutes. Tip: Don’t stir too much after adding the cod to keep the pieces intact.
6. Finish and serve: Remove the bay leaves, stir in the parsley, and season with salt if needed. Serve hot over cooked white rice. Tip: A splash of hot sauce on top? Chef’s kiss.

This gumbo is a beautiful mess of flavors – the smokiness from the sausage, the kick from the Cajun spices, and the tender cod that just melts in your mouth. Try serving it with a side of crusty bread to sop up all that goodness.

Cajun Cod with Cajun Dirty Rice

Ever had one of those days where you’re craving something spicy, comforting, and downright delicious without spending hours in the kitchen? Well, my friend, Cajun Cod with Cajun Dirty Rice is about to become your new go-to. It’s got all the bold flavors you love, with a kick that’ll wake up your taste buds and a heartiness that’ll keep you coming back for more.

Ingredients

• 1 lb cod fillets, patted dry
• 2 tbsp Cajun seasoning, divided
• 1 tbsp olive oil
• 1 cup long-grain white rice, uncooked
• 2 cups chicken broth
• 1/2 lb andouille sausage, sliced
• 1/2 cup onion, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup celery, diced
• 2 cloves garlic, minced
• 1 tbsp butter
• 1/4 cup green onions, sliced

Instructions

1. Season the cod: Rub 1 tbsp of Cajun seasoning all over the cod fillets, making sure they’re evenly coated.
2. Heat the oil: In a large skillet, heat olive oil over medium-high heat until shimmering, about 2 minutes.
3. Sear the cod: Add the cod to the skillet and cook for 3-4 minutes per side, until the outside is crispy and the inside flakes easily. Remove and set aside.
4. Cook the sausage: In the same skillet, add the andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
5. Sauté the veggies: Add onion, bell pepper, celery, and garlic to the skillet. Cook until softened, about 5 minutes.
6. Add rice and broth: Stir in the rice, remaining 1 tbsp Cajun seasoning, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
7. Finish the rice: Stir in the cooked sausage and butter until the butter is melted and everything is well combined.
8. Serve: Plate the dirty rice and top with the seared cod. Garnish with green onions.

The cod comes out perfectly flaky with a spicy crust, while the dirty rice is loaded with smoky sausage and just the right amount of heat. Try serving it with a side of cool, creamy coleslaw to balance out the flavors. Trust me, it’s a game-changer.

Cajun Cod Skewers with Pineapple Glaze

Zesty and full of flavor, these Cajun Cod Skewers with Pineapple Glaze are your ticket to a quick, delicious dinner that feels like a tropical getaway. Perfect for those nights when you want something a little special without spending hours in the kitchen.

Ingredients

• 1 lb cod fillets, cut into 1-inch cubes
• 1 cup pineapple juice
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1 cup pineapple chunks
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Prep the glaze: In a small saucepan over medium heat, combine pineapple juice, honey, and soy sauce. Simmer for 10 minutes until thickened slightly, then set aside.
2. Season the cod: In a bowl, toss cod cubes with Cajun seasoning, garlic powder, smoked paprika, and olive oil until evenly coated.
3. Skewer the fish: Thread the seasoned cod and pineapple chunks onto the soaked skewers, alternating between fish and pineapple.
4. Grill to perfection: Preheat grill to medium-high (about 375°F). Grill skewers for 3-4 minutes per side, brushing with glaze during the last minute of cooking.
5. Rest and serve: Let skewers rest for 2 minutes before serving. Drizzle with remaining glaze for extra flavor.

The skewers come out juicy with a smoky-spicy kick, balanced by the sweet and tangy pineapple glaze. Try serving them over a bed of cilantro lime rice for a complete meal that’ll have everyone asking for seconds.

Cajun Cod Alfredo Pasta

Tonight, let’s dive into a dish that’s as comforting as it is bold—Cajun Cod Alfredo Pasta. Imagine tender cod, perfectly spiced with that Cajun kick, all tangled up in creamy Alfredo pasta. It’s the kind of meal that makes you forget about the day’s chaos.

Ingredients

• 1 lb cod fillets, cut into 1-inch pieces
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 8 oz fettuccine pasta
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt, 1/2 tsp
• Fresh parsley, chopped for garnish

Instructions

1. Season the cod: Toss the cod pieces with Cajun seasoning until evenly coated.
2. Cook the pasta: Boil fettuccine in salted water according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. Sear the cod: Heat olive oil in a large skillet over medium-high heat. Add cod and cook for 3-4 minutes per side until golden and just cooked through. Remove and set aside.
4. Make the sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, bring to a simmer, then stir in Parmesan until melted and smooth.
5. Combine everything: Add the cooked pasta and cod back to the skillet, tossing gently to coat in the sauce. Heat through for 1-2 minutes.
6. Garnish and serve: Sprinkle with chopped parsley and serve immediately for the best flavor and texture.

The pasta is luxuriously creamy, with the cod adding a spicy, flaky contrast. Try serving it with a squeeze of lemon to brighten up the richness, or alongside a crisp green salad for balance.

Cajun Cod Stuffed Bell Peppers

Ready to shake up your weeknight dinner routine? Let’s dive into these Cajun Cod Stuffed Bell Peppers, a dish that’s as fun to make as it is to eat, packing a punch of flavor that’ll have everyone asking for seconds.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb cod fillets, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 cup onion, finely diced
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 tsp Cajun seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven: Heat your oven to 375°F (190°C) to get it ready for the peppers.
2. Sauté veggies: In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Season cod: Toss the cod pieces with Cajun seasoning, salt, and black pepper until evenly coated.
4. Combine filling: Mix the sautéed veggies, seasoned cod, cooked rice, and chicken broth in a bowl. This mix is your filling magic.
5. Stuff peppers: Carefully fill each bell pepper with the cod mixture, packing it in but not too tight.
6. Bake: Place the stuffed peppers in a baking dish. Cover with foil and bake for 25 minutes.
7. Add cheese: Remove the foil, sprinkle cheese on top of each pepper, and bake uncovered for another 10 minutes, or until the cheese is bubbly.

The peppers come out tender yet hold their shape, with the cod flaky and perfectly spiced. Serve them on a bed of extra rice or with a side of crusty bread to soak up all that delicious juice.

Cajun Cod and Potato Bake

Guess what? I’ve got this killer Cajun Cod and Potato Bake recipe that’s gonna make your Tuesday night feel like a Friday. It’s got that perfect mix of spicy, savory, and just a little bit of crunch, all baked into one dish that’s as easy to make as it is delicious.

Ingredients

• 1 lb cod fillets, patted dry
• 2 large potatoes, thinly sliced
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 lemon, juiced
• 1/4 cup chopped parsley

Instructions

1. Preheat oven: Crank that oven up to 400°F (200°C) to get it nice and hot for our bake.
2. Season potatoes: Toss those thinly sliced potatoes with 1 tbsp olive oil, half the Cajun seasoning, garlic powder, onion powder, salt, and pepper. Lay them out on a baking sheet in a single layer.
3. Bake potatoes: Slide the potatoes into the oven and let them bake for 20 minutes. You’re looking for them to start getting golden and slightly crispy around the edges.
4. Prep cod: While the potatoes are doing their thing, rub the cod fillets with the remaining olive oil and Cajun seasoning. A little tip: letting the fish sit with the seasoning for a few minutes really lets those flavors sink in.
5. Add cod to bake: After the potatoes have had their time, push them to the sides of the baking sheet and place the cod in the center. Squeeze that lemon juice over everything for a bright kick.
6. Final bake: Pop it all back in the oven for another 10-12 minutes, or until the cod flakes easily with a fork. Don’t overcook it, or you’ll miss out on that tender, juicy texture.
7. Garnish and serve: Sprinkle with chopped parsley right before serving. It adds a fresh contrast to the spicy, savory flavors.

The cod comes out melt-in-your-mouth tender, with the potatoes offering a crispy counterpoint. Serve it straight from the baking sheet for a rustic vibe, or plate it up fancy with a side of steamed greens.

Cajun Cod Fritters with Spicy Dipping Sauce

Picture this: you’re craving something crispy, a little spicy, and totally satisfying without spending hours in the kitchen. That’s where these Cajun Cod Fritters come in, paired with a spicy dipping sauce that’ll have you licking your fingers clean.

Ingredients

• 1 lb cod fillets, cut into 1-inch pieces
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 egg, beaten
• 3/4 cup milk
• 2 tbsp vegetable oil, for frying
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 tsp lemon juice

Instructions

1. Prep the cod: Pat the cod pieces dry with paper towels to ensure the batter sticks better.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, Cajun seasoning, garlic powder, onion powder, and black pepper.
3. Combine wet ingredients: In another bowl, mix the beaten egg and milk until well combined.
4. Make the batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the fritters light.
5. Heat the oil: In a large skillet, heat vegetable oil over medium heat until it shimmers (about 350°F).
6. Fry the fritters: Dip each cod piece into the batter, letting excess drip off, then fry in batches for 3-4 minutes per side until golden brown. Don’t overcrowd the pan for even cooking.
7. Make the sauce: While the fritters cook, whisk together mayonnaise, hot sauce, and lemon juice in a small bowl.
8. Drain and serve: Transfer fried fritters to a paper towel-lined plate to drain any excess oil, then serve hot with the spicy dipping sauce.

These fritters are all about that crispy outside giving way to tender, flaky cod inside, with the dipping sauce adding just the right kick. Try serving them on a bed of greens for a lighter meal or as the star of your next game day spread.

Cajun Cod Lettuce Wraps with Sriracha Mayo

Buckle up, because we’re about to dive into making these Cajun Cod Lettuce Wraps with Sriracha Mayo that are so good, you’ll forget all about takeout. Perfect for a light dinner or a fancy lunch that doesn’t require you to slave away in the kitchen.

Ingredients

• 1 lb cod fillets, cut into 1-inch pieces
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1/2 cup mayonnaise
• 1 tbsp Sriracha sauce
• 8 large lettuce leaves (like butter or romaine), washed and dried
• 1 avocado, sliced
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Season the cod: In a bowl, toss the cod pieces with Cajun seasoning until evenly coated.
2. Heat the pan: Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Cook the cod: Add the cod to the skillet and cook for 3-4 minutes per side, until the fish is opaque and flakes easily with a fork. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
4. Make the Sriracha mayo: While the cod cooks, mix mayonnaise and Sriracha in a small bowl until smooth. Adjust Sriracha to your heat preference.
5. Prep the lettuce: Lay out the lettuce leaves on a serving platter. Tip: Pat the leaves dry to prevent the wraps from getting soggy.
6. Assemble the wraps: Divide the cooked cod among the lettuce leaves. Top with avocado slices, shredded carrots, and chopped cilantro. Drizzle with Sriracha mayo and serve with lime wedges. Tip: Squeeze lime over the wraps right before eating for an extra zing.

The crunch of the fresh lettuce against the tender, spicy cod is a game-changer, and that Sriracha mayo? Absolute fire. Try serving these with a cold beer or a crisp white wine for the ultimate experience.

Cajun Cod and Okra Stew

Just imagine this: you’re craving something hearty, a bit spicy, and utterly comforting, and then bam—Cajun Cod and Okra Stew comes to the rescue. It’s like a hug in a bowl, with the perfect kick to wake up your taste buds.

Ingredients

• 1 lb cod fillets, cut into 2-inch pieces
• 2 cups okra, sliced into 1/2-inch rounds
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté the veggies: Add the diced onion, minced garlic, and diced bell pepper to the pot. Cook for about 5 minutes, until the onions are translucent.
3. Add the okra: Toss in the sliced okra and cook for another 3 minutes, stirring occasionally to prevent sticking.
4. Season it up: Sprinkle in 1 tsp Cajun seasoning, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper. Stir well to coat the veggies.
5. Pour in liquids: Add the can of diced tomatoes and 2 cups chicken broth. Bring to a simmer, then reduce heat to low and let it cook for 15 minutes.
6. Add the cod: Gently place the cod pieces into the stew. Cover and cook for about 5 minutes, or until the cod is opaque and flakes easily with a fork.
7. Garnish and serve: Sprinkle with chopped fresh parsley before serving. Tip: Serve over a bed of steamed rice to soak up all that delicious broth.

The stew is a beautiful mix of tender cod and slightly crisp okra, all swimming in a spicy, tomato-based broth that’s just begging for a piece of crusty bread. Or, go wild and ladle it over some cheesy grits for a Southern twist.

Cajun Cod with Creamy Cajun Sauce

Unbelievably easy and packed with flavor, this Cajun Cod with Creamy Cajun Sauce is about to become your new weeknight hero. Let’s dive into making this dish that’s as fun to cook as it is to eat, with a sauce that’ll have you licking the spoon.

Ingredients

• 1 lb cod fillets, patted dry
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 cup heavy cream
• 1 tbsp butter
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped parsley, for garnish

Instructions

1. Season the cod: Rub the cod fillets evenly with Cajun seasoning, salt, and black pepper.
2. Heat the pan: In a large skillet over medium-high heat, add olive oil and heat until shimmering, about 1 minute.
3. Sear the cod: Place the cod in the skillet and cook for 3-4 minutes per side, until golden and flaky. Remove and set aside.
4. Make the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
5. Combine cream and lemon: Pour in heavy cream and lemon juice, stirring to combine. Simmer for 2-3 minutes until slightly thickened.
6. Finish the dish: Return the cod to the skillet, spooning sauce over the top. Garnish with chopped parsley before serving.

The cod comes out perfectly flaky, with a spicy kick from the Cajun seasoning balanced by the rich, creamy sauce. Try serving it over a bed of rice or with a side of roasted veggies to soak up all that delicious sauce.

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!