Cut catfish into thin fillets.
Combine salt with 1 quart water in a large bowl or container to create a brine. Soak catfish in the brine for 30 minutes in the refrigerator.
Bring some vegetable oil to 350 degrees F in a deep-fryer or Dutch oven.
Combine cornmeal and corn flour in a large bowl.
Take the catfish out of the brine, and coat each fillet with the dry mixture.
Deep-fry the fillets until golden brown, about 2 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Middendorf's, Manchac, LA