Crispy Fish Sandwich Topped with Key Lime Aioli, and a Valencia Orange Slaw

1. Find the freshest flaky white fish available (e.g., grouper, cod, snapper, mahi-mahi, tilapia, pollock, swai).
2. To make the Key Lime Aioli: In a bowl, combine 3/4 cup of mayo, 1 tablespoon of Key Lime Juice, 1 large clove of minced garlic, adobo, salt, and pepper. Whisk until well combined.
3. To make the Valencia Orange Slaw: In a separate bowl, add thin shreds of red cabbage, fresh cilantro, freshly squeezed Valencia Orange Juice, salt, and pepper. Toss everything together.
4. Prepare for frying the fish: Set up three plates. One with flour, one with whisked eggs, and one with Panko breadcrumbs.
5. Season both the flour and Panko breadcrumbs with adobo, Sazon, smoked paprika, granulated garlic, and lemon pepper.
6. Coat each fish fillet by first dredging it in the seasoned flour, then dipping it in the whisked eggs, and finally packing on the seasoned Panko breadcrumbs.
7. Heat high-heat oil to about 320 degrees Fahrenheit in a pan or deep fryer. Lightly fry the breaded fish fillets until they are golden brown. Remove them and let them rest on a cooling rack to drain excess oil.
8. Get brioche buns and toast them up in a pan with butter until golden.
9. Assemble the sandwich: Place a fried fish fillet on the bottom half of a toasted brioche bun. Top it with a generous amount of the Valencia Orange Slaw. Spread a generous amount of the Key Lime Aioli onto the top bun and place it on top.
10. Serve immediately and enjoy!