Greek Cod Fish Cakes With Lemon Capers Aioli

• 1.5 lb fresh cod fillets
• 2 medium Yukon Gold potatoes
• ⅔ cup milk
• ¾ cup water
• 1 garlic clove
• 2 teaspoon fresh thyme leaves chopped if they are large, leave as is if small.
• 2 tbsp fresh parsley chopped
• 2 tablespoon fresh dill
• 1 tablespoon red pepper flakes
• 2 eggs
• 2¼ cup breadcrumbs
• 1 hot pepper like habanero cut in small dice
• 2 cups light olive oil for frying
• 1 teaspoon sea salt
• freshly ground pepper

for the lemon aioli

• 4 tablespoon mayonaise
• 1 tablespoon capers
• 2 lemons juiced
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• 2 garlic cloves minced
• sea salt optional, add a small pinch if you need to.