Barbel is commonly found in dams and rivers in South Africa. I have no idea if they are endemic to this region, or an exotic species (introduced here by some moron years ago). However, they are often caught by fishermen (anglers), most of whom throw them back. Alternatively, they are given to some or other "needy" - "PBI" who might be lurking in the area.
But, I have, after many years of research, found the best way to cook this thing, so that some value can be gleaned for the efforts made to catch it in the first place. (They give a good fight when hooked up, especially on light line).
Ok, fillet the fish, the skin is not edible. Lose the head too, as well as all the guts.
Take two planks from a tomato box.
Coat the 'insides with thick layer of butter.
Layer one plank with sliced tomatoes, onions, and green peppers.
Layer the filleted catfish on top of this.
Add more layers of the tomato, onions and green peppers on top of the fish.
Place the second plank on top of this pile.
Tie together with wire, so that you can turn it over the fire, without spilling the contents.
Braai for about 1 hour.
When you are sure the fish is well done, remove from the fire, remove the wire straps.
Open the assembly, throw the filleted fish away and eat the planks.
Enjoy with a good, cheap plonk!!