Pan-fried Blackened Rockfish. Not just any blackened rockfish, mind you, but THE BEST pan-fried blackened rockfish ever!

Pan-fried Blackened Rockfish

Seasoned with smokey paprika and three kinds of dried peppers, this Spicy Pan-fried Blackened Rockfish has just the right amount of kick!

Course Main Dish
Prep Time 15 minutes
Servings 4
Author Renée B. ♥ The Good Hearted Woman


  • 1 lb. fresh rockfish fillets or Pacific cod, red snapper or striped bass 1/2'-3/4" thick
  • 1/2 batch Rockfish Dry Rub Mix
  • 2-4 tablespoons vegetable oil


  1. Heat cast iron or heavy skillet over medium heat until a water droplet sizzles on the surface, then add enough vegetable oil to lightly cover bottom of skillet.

  2. Coat both sides of each fish fillet with the dry rub mix and place into the heated skillet.
  3. Fry on first side for about 3 minutes, or until the bottom of the fish is nicely browned.

  4. Turn over with tongs and brown the other side for 2 to 3 minutes more, until the flesh is firm and opaque.

  5. Remove the fillets from the skillet with tongs and drain on paper towels.

Recipe Notes

This pairs well with a Caesar Salad.