This recipe is one of my favourites. Take a freshly caught barbel of between 2-4 kg. ( Fish of over 4kg's tend to have too much fat.) Cut off the head behind the gills, gut and clean the cavity then skin the fish as you would an animal. Soak the fish in a mixture of 50% milk, 50% water for 12 hours.
Drain and rinse the fish well. Add whatever herbs and spices that blow your hair back.
Prepare a "small" fire in the very bottom of a kettle braai, add the dampened sawdust of choice, place the fish on the normal cooking grill, put the lid on and forget about it for about 20 minutes,( or a 6pack worth ).
Remove from kettle braai and enjoy!!!!!