Cajun Cod with Smoky Potato Wedges – Easy Recipes Ideas

Easy Cajun cod paired with crispy, smoky potato wedges is a fantastic, healthy dinner you can whip up any night of the week. This baked cod recipe is bursting with bold Cajun spices and oven-roasted potato wedges that have just the right amount of crunch. It goes perfectly with a simple green salad for a fresh, balanced meal that’s high in protein and ready in under 40 minutes.

This simple and tasty Cajun cod recipe comes together so easily and matches wonderfully with smoky, crispy potato wedges. It’s a wholesome and satisfying dinner packed with flavor that you’ll have ready in less than 40 minutes using just a handful of pantry staples. Pair it alongside a crisp green salad for a fresh, colorful dinner plate everyone will appreciate.

Ingredients

For the Smoky Potato Wedges

• 500 g (1 lb 2 oz) floury white potatoes, cut into wedges (you don’t need to peel them)
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp red pepper flakes (chili flakes)
• 2 tbsp olive oil

For the Cajun Cod

• 4 cod fillets
• 2 tbsp Cajun spice mix
• ¼ tsp salt
• ¼ tsp ground black pepper
• 2 tbsp olive oil

To Serve

• A simple green salad

Instructions

1. Preheat your oven to 200ºC (fan) / 400ºF.
2. Prepare the potato wedges:
   Lay the potato wedges out on a large baking tray. Sprinkle them with salt, black pepper, smoked paprika, garlic powder, and chili flakes. Toss everything well to make sure the wedges get a nice coat of seasoning. Drizzle with olive oil and toss again. Roast in the oven for 20 minutes.
3. Season the cod:
   While the potatoes roast, place the cod fillets on a shallow baking tray. Sprinkle the Cajun spice blend, salt, and pepper over them. Rub the spices gently into the fish, then brush with olive oil for extra moisture.
4. Flip the potatoes:
   After 20 minutes, use a spatula to turn the wedges over for even roasting.
5. Bake the cod:
   Put the tray with cod in the oven on a rack above the potatoes. Roast both for another 10–12 minutes until the fish is opaque and flakes easily with a fork, and the wedges turn golden and crispy.
6. Serve everything up with a bright green salad on the side.

If you’re looking for a no-fuss, flavorful weeknight dinner, this easy Cajun cod with crispy smoky potato wedges fits the bill perfectly. The cod gets rubbed in a lively Cajun spice mix and bakes just until it flakes tenderly, while the potato wedges roast to a gorgeous golden crisp with a hint of smoke. It’s a well-rounded, satisfying meal that comes together quickly without any stress.

This recipe makes enough for four people, uses common pantry ingredients, and requires just your oven to pull it all off. You’ll enjoy the punchy flavors of the seasoning, the flaky, tender fish, and those satisfyingly crisp wedges. For a fresh touch, serve it all with a simple green salad or a squeeze of lemon.

Keep reading below for a detailed list of ingredients, straightforward step-by-step directions, useful tips to get crisp wedges and perfect fish every time, plus some variations, storage ideas, and answers to your burning questions that’ll make this dish even easier to master.

Flavor, Health, and Ease

• Quick and easy to pull together—ready in under 40 minutes. For another speedy seafood dinner, try baked cod with garlic and lemon (ready in 30 minutes).
• Healthy and balanced, packing lean protein and satisfying veggies.
• Brimming with bold, smoky, and spicy flavors that wake up your taste buds.

• Minimal prep, simple pantry ingredients, and just one oven needed. Prefer a classic? classic Boston baked cod keeps it simple and satisfying, too.

Ingredients and Quantities

• 500 g (1 lb 2 oz) floury white potatoes, cut into wedges (you don’t need to peel them)
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp red pepper flakes (chili flakes)
• 2 tbsp olive oil
• 4 cod fillets
• 2 tbsp Cajun spice mix
• ¼ tsp salt
• ¼ tsp ground black pepper
• 2 tbsp olive oil

Step-by-Step Cooking Method

1. Preheat oven to 200ºC (fan) / 400ºF.
2. Cut potatoes into wedges (no need to peel).
3. Toss potato wedges in a large bowl with ½ tsp salt, ½ tsp ground black pepper, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp red pepper flakes and 2 tbsp olive oil; arrange in a single layer on a large baking tray without crowding.
4. Roast potato wedges for 20 minutes.
5. Pat cod fillets dry with paper towels.
6. Place cod fillets on a shallow baking tray, sprinkle evenly with 2 tbsp Cajun spice mix, ¼ tsp salt and ¼ tsp ground black pepper, rub spices into the fish and brush with 2 tbsp olive oil.
7. After 20 minutes, use a spatula to turn the wedges over, slide the wedges back into the oven and place the tray with cod on the rack above the potatoes.

8. Roast both trays for 10–12 minutes, until the cod is opaque and flakes easily and the wedges are golden and crispy.

   

9. Remove trays from the oven and let the cod rest for about one minute.

Pro Tips for Best Results

• Whenever possible, use skinless cod fillets—this helps them cook evenly and season better.
• For extra-crisp potato wedges, make sure you don’t overcrowd the baking tray. Give each wedge some breathing room to roast perfectly. For more roasting pointers that lead to caramelized, crisp edges, see these tips for perfectly roasted sweet potatoes.
• If you have a fish spatula, use it to flip and serve the cod gently without breaking it apart.

• Try adding a lemon wedge on the side to brighten up the smoky flavors—it adds such a nice freshness.
• This dish pairs wonderfully with coleslaw or some sweet corn on the cob for a classic, satisfying dinner. For a cozy steakhouse-style side, consider this Ruth’s Chris Creamed Spinach recipe.
• For the potato wedges, a dollop of sour cream or a yogurt-based dip can add a wonderful tangy contrast.

Easy Substitutions and Twists

• Fish swap: If you can’t find cod, haddock, tilapia, or even salmon work beautifully as stand-ins.
• Spice it up or tone it down: Adjust the amount of chili flakes to your family’s heat tolerance or swap the smoked paprika for mild paprika if you want less kick. For an even milder profile, try a baked lemon-garlic cod with butter sauce.
• Try different seasonings: Play with blackened seasoning or taco seasoning instead of Cajun spice for a fun twist on the flavors (see how it shines in this blackened catfish with Creole remoulade).
• Sweet potato wedges: For a slightly sweeter and colorful option, use sweet potatoes instead of white potatoes. They roast beautifully and still get nicely crispy.

Storing and Reheating Leftovers

Got leftovers? No worries! Store the cod and potato wedges in airtight containers in the fridge for up to 3 days. For best texture, keep the fish and potatoes separate, if you can.

• To reheat in the oven: preheat oven to 180ºC (350ºF). Warm the wedges on a baking tray for about 8–12 minutes until they’re crisp again. Warm the cod gently for 6–8 minutes until heated through. Avoid using too high heat or reheating too long to keep the fish moist.
• To reheat in an air fryer: heat the potatoes at 180–200ºC (350–400ºF) for 3–6 minutes. Heat the cod at 160–180ºC (320–350ºF) for 3–5 minutes, checking often to prevent overcooking. For step-by-step air-fryer technique and crisping tips, see our Homemade Crispy Air Fryer Cod Filet Delight.
• Freezing tips: You can freeze cooked cod for up to 2 months and potato wedges for up to a month. Let everything cool completely, then wrap tightly or store in airtight freezer bags or containers. Thaw overnight in the fridge before reheating.
• Make-ahead tip: You can prep and season the potatoes up to 24 hours in advance—just keep them chilled in the fridge. Pat the fish dry and season it right before baking for the best texture.

Common Questions Answered

Can I use frozen cod?
Yes! Just make sure to thaw it completely and pat it dry before seasoning and baking so it cooks evenly and absorbs the spices better. For a different weeknight flavor profile, try our honey-marinated baked cod (ready in 30 minutes)—just ensure the fillets are fully thawed so the marinade penetrates.

Can I make this dish in an air fryer?
Absolutely! Cook the potato wedges in batches in the air fryer at 200ºC (400ºF) for around 15–18 minutes, shaking once halfway. Cook the cod at the same temperature for about 8–10 minutes.

Is this dish gluten-free?
Yes! Just double-check your Cajun spice mix to make sure it’s certified gluten-free, and you’re good to go.