For those of you who have been waiting with bated breath for this post, thanks for your patience! Today, I’m going to try to relive yesterday’s experience of fried fish filet, mac n’ cheese, and onion nibs.
Johnny’s fish filet is available fried, grilled or blackened. I highly recommend trying this fish, even if you’re not normally a seafood lover. Johnny’s fish filet is firm and flaky, without a fishy aftertaste. The fried filet was deliciously breaded but wasn’t drowning in grease. This is a very hearty serving! I had to save half my filet for later.
Onion nibs and mac n’ cheese were the perfect complement for this filet. The nibs are just the right size for dipping and popping into your mouth. The outsides were just the right amount of crusty while the onion inside stayed firm and tasty.
As for the mac n’ cheese, it may be my new favorite side dish. The large noodles were smothered in different cheeses and creamier than you can imagine. At times, I would spear a chunk and debate whether I was eating pure cheese or if a noodle was buried somewhere in there! Johnny makes each dish o mac n’ cheese to order so that it will be as creamy as possible and won’t get crusty from sitting around. This dish is great for anyone who loves mac n’ cheese. Because none of the cheeses have too much of a bite, I would also recommend it to picky eaters.
Now for some fun facts about JMS fish. I noticed that the menu doesn’t specify exactly what type of fish this is so I asked Jill about it. I had no idea it would turn out to be such an involved story!
About two years ago, Red Lobster got in trouble for selling fish that they called sea bass but that turned out to be another type of fish entirely. Restaurants everywhere panicked as they realized that even if they were ordering sea bass from their distributors, they may not have actually been getting sea bass. Because the demand for sea bass was so great, distributors had been substituting other fish without telling their buyers.
Concerned, Jill read all the fine print on the fish packages ordered by JMS and found that JMS wasn’t getting sea bass either. Johnny’s made the switch to real sea bass, only to find that their customers hated it. Real sea bass was much fishier and not as delicious as the unknown substitute supplied by the distributor.
As part of her constant effort to make her customers as happy as possible, Jill began researching the “fake” sea bass that Johnny’s had previously used. She found that the original “sea bass” was actually panga (also called swai). Panga is an Indonesian freshwater fish. Like all meat at JMS, this panga is ordered from Buckhead Beef. Buckhead Beef has American-owned holdings around the would to ensure that their meat is the highest quality available. The panga used by JMS is raised in woven river cages so that fresh water is rushing past the fish at all times. Jill calls panga “a wholesome fish raised on a wholesome diet.”
Even if you’re not a fan of seafood, at least give this exquisite fish filet a chance!
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