To make the Scotchie Lime Aioli : In a small bowl, whisk the mayonnaise with the Scotchie Lime Sauce and the garlic. Whisk in the lemon juice and the capers.

Prepare the cod: Season the fillets with salt and pepper and place them in a shallow dish. Add the Scotchie Lime Sauce and turn to coat the fish with sauce.

On a sheet of wax paper, season the cornmeal with salt and pepper. Dredge the cod fillets in the cornmeal until thoroughly coated.

In a large skillet, heat 3/4 inch of vegetable oil over moderately high heat until a pinch of cornmeal added to the pan sizzles immediately. Add the fish and fry, turning once, until golden brown on both sides and just cooked through, about 9 minutes total; adjust the heat as necessary if the coating is browning too quickly.

Transfer the fish to plates and top each fillet with 3 tablespoons of aioli. Garnish with the capers and serve, passing the remaining aioli on the side.