Tonight for dinner I’m going to make home made fried fish and chips, sans the chips due to a carb conservation program. Simple, plain food. Obviously, it won’t go with Saxum, Carlisle or any of my go to favorites. I’m leaning towards using up one of my low level premier cru Chablis, like 2008 Billaud-Simon 1er Cru Vaillons or 2011 Barat 1er Cru Côte de Léchet. Anyone want to hazard a suggestion of a different type to consider?
well champagne goes with fried food. Maybe a NV BdB ?
Yep, champagne.
The wine must complement the creamy texture and sweet flavor of the fish as well as the fatty and crisp batter coating. You definitely want a Chardonnay based wine that has been aged on its lees. I agree with Champagne but also a good buttery Burgundy or Cali Chardonnay would go great. Chateau Montelena Chardonnay immediately comes to my mind.
Chardonnay was the first thing that came to my mind as well. Sparkling or flat. Enjoy
$10 to $15: Muscadet Sevre et Maine sur lie
$15 to $25: Prosecco
IF CARBS WEREN’T AN ISSUE: Moscato d’Asti
Fizz and chips? 
![[welldone.gif]](/uploads/db3686/original/2X/f/fc9709a841aa9379fd892a9cf0b535b05f473b86.gif "[welldone.gif]"){kind=small}
Pinot blanc is my answer!
Arrowood makes a good one, if you want 'Merican.
So do Ponzi & Eyrie!
![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
From the capital of fried food the recommendation is a nice albariño or bubbles.
Albarino, nicely played.
Staple of OR coastal cuisine. Acidic Champs is nice and Muscadet, especially a wine that spends time on lees, is a winner.
We need to try Albariño!
Most suggestions sound good. My first thought is also Chardonnay, but from the Jura. I think a slightly oxidative Tissot would work beautifully. Champers with similar notes - or, hell, a cremant du Jura - is a fine call.
This is not a toughie. The answer is, literally any white wine. I’m a little puzzled by the idea of fried fish as a diet dish and how it’s supposed to work without a carbohydrate coating, though/
I was trying to think of an affordable Chardonnay, and Tissot was what immediately came to mind [assuming you can even find Tissot in your local market].
Arcadian Sleepy Hollow Chardonnay is dynamite with food like this, but my goodness, it costs like $75 to $100 per bottle, and, again, that’s if you can even find it somewhere.
I’d lean toward white, like everyone else, but …just to be contrary … I think a light fruity red without a lot of tannin or acid would also work – a Beaujolais Villages or a cheap, light Cotes du Rhone without ambitions to be profound – given the breading and fat.
Michel Gahier Arbois Les Crêts is less than $30, and quite a spectacular Jura Chard with only a very slight oxidative note.
But “healthy” fish&chips? Sans chips? Oh man, do a ceviche! Or roasted whole fish! Anything but this vague gesture toward healthfulness with this inherently and necessarily unhealthy dish. It’s wrong on the level of a tofurkey dog. Not merely un-Merican, but an insult to our Anglican cousins who even now are forced to eat their fish&chips without a delicious patina of newspaper print.
Oh god, even extra-Lite beer would be too good for this dish! Only a bottled water with a cheery “GLUTEN-FREE”! banner on side and “NO CARBS!” on the other will do.
I think the carb issue became irrelevant as soon as he finished typing fish and chips! 
Something with bubbles…
JD
If youre going to squeeze lemon on the fish I like vinho verde
I am coming over. Fish and chips is one of my favorite vegetables.
Half healthy is better than none at all. The total carbs in a well- designed fried fish is not that bad, but when you add the potato on top of tat, it gets too much.