Cut potatoes into 1/4"-thick fries and pat dry.

Place fries on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and half the Chesapeake seasoning (reserve remaining for mahi-mahi). Spread into a single layer.

Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

While fries roast, continue recipe.

Stem and tear dill.

Coarsely chop half the pickles (reserving pickle liquid). Reserve remaining pickles whole for topping, if desired.

In a mixing bowl, combine 5/6 the mayonnaise (reserve remaining for mahi-mahi), dill (to taste), hot sauce (to taste), 1 tsp. reserved pickle liquid, and chopped pickles. Set aside.

Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with a pinch of salt and remaining Chesapeake seasoning.

Evenly coat mahi-mahi with remaining mayonnaise on both sides.

Place panko on a plate and spread into an even layer. Place mahi-mahi onto panko, pressing gently to adhere to both sides.

Line another plate with a paper towel.

Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.

Remove from burner. Transfer to towel-lined plate and season with a pinch of salt. Wipe pan clean and reserve.

Return pan used to cook mahi-mahi to medium-high heat and add 1 tsp. olive oil.

Add buns, cut-side down, to hot pan. Toast until lightly browned, 1-2 minutes.

Remove from burner. Transfer buns to another plate.

Plate dish as pictured on front of card, topping bottom bun with half the aioli, mahi-mahi, cheese, remaining aioli (to taste), reserved whole pickles (to taste, if desired), then top bun. Bon appétit!