First prep your cod by setting it on a plate and patting it dry. Then squeeze the juice of half a lemon on top. Season all of the cod on each side with all of the blackening spice.
Heat a large nonstick skillet on medium high heat and add in your oil.
Once hot, turn on your exhaust fan, and add in your fish. The oil should be sizzling. The blackening will smoke a bit because of all the spices, but that’s okay as long as you have your exhaust fan on and windows open if necessary.
Flip the cod very carefully with a large spatula once it starts to look a bit flakier. A blackened crust will have formed on the other side, about 3 minutes. Cook another 3 minutes until it’s finished.
Serve with more lemon wedges and tartar sauce. Side dish ideas listed above.