Got this in an email and thought I would share.
Catfish Stink Bait Recipe (note: this takes a few days to get really stinky – USE LATEX GLOVES WHEN HANDLING)
Items you will need, and where to get them
1. Limburger Cheese or similar stinky cheese (1 carton – ¼ pound is plenty) You can find this in the cheese section of your grocery store. You only need a small amount due to the powerful smell this cheese has.
2. Ground Hamburger Meat (1/2 pound – uncooked “raw”)
3. Regular Corn Flakes (For thickness) Add more corn flakes to make the bait thicker if needed.
4. Beer (of any choice 1/2 can) Catfish don’t care what brand, or if it is Lite, Bud, Coors, etc.
5. Garlic Powder
6. Chicken Liver Blood (1 container of only the blood – 2 pints) You can find this buy going to the meat section of your grocery store, and buy a couple of pints of chicken livers and drain them for the blood.
7. (Secret Ingredient) Longcut Copenhagen (1 pouch) This can be found in most any tobacco section of a grocery store or convenience store.
Now let’s put it together
1. Grab a large bowl for mixing
2. Mix Limburger cheese and ground hamburger meat together.
3. Add Garlic powder (just enough to cover the top of the meat mixture – sprinkle over the entire surface) and then add beer.
4. Add the chicken liver blood
5. Empty the pouch of Copenhagen into the bowl.
6. Add the cornflakes and mix together to a good thickness (this will usually take 1/4 of the box of cornflakes) If a thicker mixture is needed just add more cornflakes.
7. Put in a bowl or can with a lid. I use big coffee cans with lid sealed good.
8. Set away for 2-3 days. I set it out in the sun out on my back porch.
9. Keep this smelly mixture in the sealed can in the refrigerator for a few weeks. Keeping in mind that some of the ingredients will continue to spoil and become really smelly. And most of all, don’t open the lid inside the house!
Then go fishing, form a ball just a little bigger than your (treble) hook. Use a slip weight . It will attract the cats. You’ll have good luck and you’ll love it. Take pictures and send it back to me I’d love to see them.
Thanks, and good luck! Please leave positive feedback! Thank You!
Below are some BONUS catfish recipes to cook your catfish after catching them on my secret recipe! ENJOY!!!
Pan Fried Catfish with Lemon and Garlic
4 (6 to 6 1/2- ounce) catfish fillets
1 tablespoon plus 2 teaspoons Creole Seasoning or other seasoning salt, recipe follows
1/4 cup fresh lemon juice
2 tablespoons minced parsley leaves, plus chopped parsley for garnish
2 tablespoons minced garlic
3/4 cup yellow cornmeal
1/4 cup all- purpose flour
1/2 teaspoon salt
1 cup vegetable oil
Lemon wedges, for serving
Place the catfish in a shallow bowl or baking dish. Season the fillets with 1 tablespoon plus 1 teaspoon of the Creole Seasoning. Add the lemon juice, parsley, and garlic. Turn the catfish several times to coat evenly. Allow mixture to stand at room temperature for up to 10 minutes.
Combine the cornmeal, flour, salt, and the remaining Creole Seasoning in a shallow bowl. Remove the catfish from the marinade and dredge in the cornmeal mixture, coating evenly.
Heat the oil in a large, deep, cast iron skillet over medium-high heat. When the oil is hot, add the catfish, in batches, and fry until golden brown on both sides, turning once, 3 to 4 minutes per side.
Remove catfish from the skillet with a slotted spatula and drain on paper-towels. Season with salt and serve immediately with additional parsley and lemon wedges.
Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Mississippi Catfish and Hushpuppies
Hushpuppies:
1 cup all-purpose flour
2 cups yellow cornmeal
1 egg
1 tablespoon sugar
1 teaspoon salt
4 green onions, chopped (stem and all)
Buttermilk
Peanut oil
Catfish:
2 cups yellow corn meal
1/4 cup all-purpose flour
2 tablespoons coarse black pepper
1 tablespoon lemon pepper
1 teaspoon paprika
Granulated garlic and salt
2 cups whole milk
Dash hot pepper sauce
4 catfish fillets
Peanut oil
Hushpuppies: Mix first 6 ingredients in mixing bowl. Add buttermilk as needed until batter reaches a thick, mashed potato-like consistency. Refrigerate for 45 minutes to 1 hour before using. Heat peanut oil to 325 degrees F. Using 2 teaspoons to drop the batter, dip the first teaspoon into water and then fill with hushpuppy batter. Use the other teaspoon to rake the batter into the oil. Cook for approximately 4 minutes until golden brown. The hushpuppies should roll over in the oil by themselves. If they do not, you may have to turn them.
For the Catfish: Put first 6 ingredients into a large brown paper bag. Roll down the top and shake until well-mixed. Cut catfish in half lengthwise. Pat dry with paper towel. Mix milk and hot sauce. Dip catfish in milk bath, put in paper bag with breading and shake until covered. Place catfish into pot with about 4 inches of peanut oil heated to about 325 to 350 degrees F. Cook until brown and firm, about 6 to 7 minutes.
Barbecued Catfish
4 (7-ounce) catfish fillets, skinned, de-boned
4 tablespoons dry rub
6 tablespoons cooking oil
1/2 cup hickory chips
1/2 cup water
1 cup Tartar Sauce, recipe follows
Preheat the grill.
Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade tartar sauce.
Tartar Sauce:
1 cup mayonnaise
1/2 cup Dijon mustard
3 tablespoons parsley leaves, chopped
3 tablespoons green onion, chopped
3 tablespoons capers
3 sweet gherkins (recommended: Mt. Olive Sweet Gherkins)
1 tablespoon gherkin juice
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper
Salt
Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve.
Fried Catfish
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
3 teaspoons salt
1 teaspoon ground red pepper
1 teaspoon garlic powder
1/2 teaspoon black pepper
8 farm raised catfish fillets
Vegetable oil, for deep frying
Mix cornmeal, flour, salt, red pepper, garlic powder and black pepper in a shallow bowl. Dredge catfish fillets in flour mixture, shaking off excess.
Fill a deep fryer, or large deep skillet half full with oil and heat to 375 degrees. Fry fish 3 to 4 minutes on each side or until golden brown. Drain on paper towels.
Pan-Fried Catfish
1 cup milk
1/2 cup Creole mustard
1 teaspoon hot sauce
Salt and cayenne
4 catfish fillets, (about 6 ounces each)
3/4 cup flour
1/2 cup yellow cornmeal
4 teaspoons Creole Seasoning, recipe follows
Vegetable oil, for frying
In a mixing bowl, whisk the milk, mustard and Tabasco together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour. In a pie pan, combine the flour, cornmeal and 2 teaspoons of Creole Seasoning. Remove the fish from the refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating each side completely. In a large cast-iron skillet, heat the vegetable oil. When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the fillets for 2 to 3 minutes on each side, or until the fish is golden brown and the meat is flaky. Remove the fillets from the oil and drain on a paper-lined plate. Season the fish with the remaining Creole Seasoning. Serve the catfish with the Andouille Smothered Beans
Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
Baked Catfish
2 (7 to 8-ounce) catfish fillets
4 ounces butter
4 ounces dry white wine
1 tablespoon lemon juice
1 teaspoon finely chopped garlic
1 teaspoon chopped cilantro
Salt to taste and Pepper to taste
Paprika, cool
Season fish with salt and pepper. Place fish in oval casserole dish. Melt 4 ounces butter in small sauce pan. Add wine and remaining ingredients, except the paprika. Simmer about 2 minutes. Remove from heat and spoon over fish. Now sprinkle paprika over fish. Bake fish in 375 degree oven for 10 to 12 minutes, or until the fish is done.
Oven Fried Catfish
8 fillets boneless catfish
2 cups milk
3 1/2 cups white cornmeal
3 1/2 cups yellow cornmeal, coarser grind
1 teaspoon salt
1 teaspoon red pepper
1 teaspoon black pepper
4 tablespoons granulated garlic
4 tablespoons thyme, dried Cajun seasoning
1/4 cup melted butter or butter cooking spray
Tartar sauce, optional
Soak catfish in milk for approximately 1 hour, in the refrigerator. In a bowl, mix together white and yellow cornmeal. Spice up the cornmeal with salt, red and black pepper, granulated garlic, thyme, and Cajun seasoning, to taste.
Preheat oven to 400 degrees F.
Take the fish out of the milk and shake off the excess milk. Dip the fish fillets in the spiced cornmeal mixture. Put the fillets on a buttered cookie sheet and drizzle butter over the fish. Or you can use a butter spray. Bake fish in oven for approximately 10 minutes. Time may vary depending on the thickness of fillet. Fish should get a nice crusty, golden color. Serve with tartar sauce.
Taste of Texas Style Catfish
6 eggs
3 teaspoons of your favorite hot sauce
1/2 cup water
2 pounds catfish fillets
1 cup medium-grind cornmeal
1/2 cup flour
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
Cayenne pepper, to taste
Peanut oil, for pan frying
Mix the eggs, hot sauce and water to make the egg wash. In a shallow dish, place the catfish fillets in the egg wash and refrigerate the fillets for at least 1 hour and up to several hours. Combine the cornmeal, flour, paprika, salt, pepper, and cayenne in a shallow pan. Pour enough oil into a cast iron skillet to reach halfway up your fillets. Heat the oil to 300 degrees. While the oil is heating dredge the fillets, in the cornmeal mixture one at a time, coating both sides well. Gently place a few pieces of fish in the skillet, frying them in batches. Fry the fillets a total of about 5 minutes per 1/2-inch of thickness, turning them once. Adjust the heat as necessary to get a deep golden brown crust and a flaky interior. Drain the fillets. Serve the fish immediately, with lemon wedges, pink tartar sauce.