Famous Fish and Salad

Jenny made me a really nice dinner one Friday. Some kind of white fish, roasted carrots with parsley and goat cheese and a salad of red leaf lettuce, cucumber, red onion and walnuts. A long time ago we had this conversation about how she likes food on the plainer side and I prefer stronger flavors. She remembered this and pulled out some pesto for the fish. I only took some because she offered it because I've matured! I like subtle tasting food. I've been thinking about Jenny's delicious and light meal. It inspired me to eat more fish and salad.
So I made miso salmon then put it over a watercress and orange salad. It's super easy to do. You just get some fish, thin some miso with water and spread it onto the fish. Then cook it. I once saw an Oprah show where Gwyenth Paltrow made miso fish because she was macrobiotic and Oprah made stink faces as they prepared it. For some stupid reason I always think of that show when I make fish with miso. Maybe Oprah would have liked the dish more if Gwennie chopped up some ginger and garlic and mixed that in for more flavors like I do. One day Brian and I were walking under the East Broadway bridge to get hand pulled noodles, and I accidentally bought like 5 lbs of ginger for a buck. We put them in our coat sleeves and pretended they were our hands all day. The point is, I put ginger in everything now and found it's easier to handle it if it's been frozen, it kind of slices off, just use a sharp knife and use more, the flavor seems weaker when frozen. Usually I wrap the fish in foil and throw it in the toaster oven, but I had a beer in the fridge that I never finished, so I cooked the fish in a pan with the beer. It made a nice sauce that served as a dressing for the salad.
Still, my favorite fish is fried fish, and there's nowhere better to get that than Famous Fish Market on 145th St. and St. Nicholas. I try to avoid taking the 145th St. express train because it stops right in front of Famous Fish and if that hole in the wall is empty, I'm so tempted to get fish and chips. It's only $5.50, and the portion is big about 6 pieces of fish. While the fries are on the soggy side, it's because they don't have time to double fry them since there's always a line. Especially on Good Friday. I think I waited 30-40 minutes that night! While in line, I asked the people in front and in back of me if they had ever tried Devin Fried Fish, just up the street on 147th and St. Nich's. Both women said no, this one is the best. The batter is just flour, salt and lots of pepper. The cook simply dredges it and dumps it into the fryer basket. In a few minutes, perfect fried fish is offered up onto the bar so you can put your tartar sauce, ketchup, mustard, hot sauce or lemon juice. I can't remember if there's malt vinegar, I don't think so. Then they wrap the the package in white paper, stick it in a brown bag and then a black plastic bag to keep the heat in. Paired with a salad to even out the fat content, it's a perfect meal. I know, it's fried it can't be that light, but it really tastes light. It's not greasy and because it's fried so quickly, there's not as much fat. Right?