Pour oil to a depth of 4 inches into a large Dutch oven, and heat to 375°.
Fry potato strips, in 4 batches, 2 to 3 minutes or until golden.
Drain on paper towels, and sprinkle with 1 teaspoon salt.
Keep warm.
Sprinkle catfish fillets evenly with remaining ¼ teaspoon salt and pepper.
Combine cornmeal and instant potato flakes.
Dip fish in melted butter, and then dredge in cornmeal mixture.
Heat oil in Dutch oven to 400°; add fish, and fry, 2 fillets at a time, 2 to 3 minutes or until fillets float.
Drain on paper towels; serve with chips.
