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!
Prep Time15 mins
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Course: Main Dish
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


  • 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.
  • Coat both sides of each fish fillet with the dry rub mix and place into the heated skillet.
  • Fry on first side for about 3 minutes, or until the bottom of the fish is nicely browned.
  • Turn over with tongs and brown the other side for 2 to 3 minutes more, until the flesh is firm and opaque.
  • Remove the fillets from the skillet with tongs and drain on paper towels.


This pairs well with a Caesar Salad.
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