When it comes to pairing wine with fried fish, there are a few factors to consider. First and foremost, the cooking method of frying adds richness and intensity to the dish, so you'll want a wine that can stand up to that. Additionally, the type of fish you're frying can also impact the choice of wine.
For lighter, delicate white fish such as sole or cod, I would recommend a light white wine such as Sauvignon Blanc, Pinot Bianco, or Pinot Grigio. These wines have crisp acidity and fresh flavors that won't overpower the delicate flavors of the fish. They also have a good balance of fruitiness and minerality that can complement the slight richness from frying.
On the other hand, if you're frying a richer, oilier fish like salmon or trout, you can go for a slightly richer white wine such as Chardonnay. Look for a Chardonnay that has been aged in oak barrels, as this will impart a creamy texture and notes of vanilla and toast that can complement the richness of the fish. The oak aging can also add a touch of complexity to the wine, which can be a nice contrast to the simplicity of fried fish.
In terms of personal experiences, I remember a time when I fried up some fresh halibut and served it with a crisp, unoaked Chardonnay. The wine had bright acidity that cut through the richness of the fish, while the fruit flavors added a touch of sweetness that balanced out the savory flavors of the dish. It was a simple yet satisfying pairing that allowed the flavors of both the fish and the wine to shine.
When it comes to pairing wine with fried fish, it's important to consider the cooking method and the type of fish. Light, delicate white fish can be paired with light white wines such as Sauvignon Blanc, Pinot Bianco, or Pinot Grigio. Richer, oilier fish can be paired with slightly richer white wines such as oak-aged Chardonnay. Ultimately, the best wine to pair with fried fish is a matter of personal preference, so don't be afraid to experiment and find the combination that works best for you.