Cornflake-Crusted Fish

Method

• To make Tuna Fish Cakes, start by draining the canned tuna. 
• While the rice is cooking, prepare the eel by grilling or frying it.
• Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
• Put the oats in the blender or food processor, slightly broken up.
• Coat the fillets with the butter mixture while grilling.
• Heat a large skillet over medium-high heat and add the fish cakes.
• For the Garlic Mayo: Saute the chopped garlic until it gets golden brown. Combine all of the ingredients for the garlic mayo in a mixing bowl; sauteed garlic, lemon juice and mayonnaise.
• Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
• Serving Suggestion: Serve fish with garlic mayo, lemon wedges, and rice.