Fish Recipes

Blackened Lingcod Recipe

This is so fast and easy. Pre-make the dry ingredients and put them in a jar to make it even easier. For best results, use a well-seasoned cast-iron pan.

Dry Ingredients

  • 1 Tbsp. paprika
  • 2 Tsp. dry mustard
  • 1 Tsp. cayenne pepper
  • 1 Tsp.ground cumin
  • 1 Tsp. black pepper
  • 1  Tsp. white pepper
  • 1 Tsp. dried thyme
  • 1 Tsp. salt
  • 1 Tbsp. brown sugar

Other Ingredients

  • 4 Large lingcod fillets
  • 2 Tbsp. real unsalted butter


  1. Mix together the dried ingredients in a bowl thoroughly. Break up the brown sugar so that it’s not clumpy.
  2. Preheat the pan on high heat
  3. While the pan is heating up, apply the dry mix to one side of the fillets. I like to use a teaspoon to spoon the mixture on top of the fillets, then press and spread the dry mix thickly and evenly on the whole side
  4. Place the fillets, dry mix covered side down, onto the pan. Press them into the pan with your spatula.
  5. Once you have about a ¼” of cooked whiteness on the bottom of the fillet, turn them.
  6. Put the butter in the pan and make sure it spreads around to all the fillets.
  7. Cover and turn the heat to low.
  8. Let steam in the butter for about 5 minutes and uncover

You’re done. Enjoy!

Joe Sarmiento
Joe Sarmiento is the founder and primary writer of the So Cal Salty blog. The blog covers saltwater fishing, primarily aboard the many sportfishing b...