Nearly any white wine would work well, I think. I don’t know why, but Niepoort’s Redoma Branco Reserva is the particular wine that comes to my mind.
Fried food and champagne is a no brainer for me.
Alcohol is metabolized into simple sugars as are carbs so the end pathway is the same. You could technically do chips and skip the alcohol. Not sure which is more “healthy”.
The last time I checked a reference book, champagne has less carbs than any other wine. Like, so low it’s a freebie.
Eat the friggin’ fish (this takes what, 10 minutes?). Then drink whatever the hell you feel like. Why do we make this stuff so hard?
Just enjoy a beer. Any beer.
Us southerners who fry anything that moves or doesn’t move know that Rose is the perfect pairing for fried chicken. I would extrapolate that to fried fish, particularly a heavy fish like cod. We also have been know to open a really bright and acidic sauvignon blanc with our fried oysters.
I’m picturing a beer message board, and there being some contingent where any time anyone asks “What beer should I drink with this food?”, they just come out and say “Wine. Any wine.”
Same page, Chuck.
Hmm. Russets or Yukon Gold for the chips? 
My easy answer is a Huet petillant, since they go with everything. Experimental pairing would be to try it with a piercingly acidic Aligote.
Well then that’s your answer right there.
Grab a case for $600 to $700 [including S&H], and you’re talking uppity redneck wedding reception, college fraternity 40th anniversary cookout, high-roller SEC/Big-10 tailgating.
Fish. Chips. Arcadian Sleepy Hollow Chardonnay. All on a clear blue-skied Saturday afternoon with the homeboys.
I think that’s what Heaven must be like, at least for the folks who are lucky enough to weasel their way through the pearly gates.
One time we did the 1996 William Deutz Rose and the 2002 Laetitia Brut Rose with Allen & Son [Chapel Hill NC] pork barbeque.
Boy, was that a special treat.
Although be forewarned that bubblies really bring out the wood flavoring in the pork.
If you’re cooking your own pork, and if you know that you’ll be pairing it with bubblies, then go easier on the wood than you would normally [give the pork more time on just gas alone, and less time exposed to the wood smoke].
There’s the best answer, and that’s why I was thinking Jura… I had that oxidative note in mind, but it’s been too long since I’ve enjoyed a fino to have thought of it. Fino + fried sea-creature: there’s almost nothing better in summer.
I hope those fish aren’t stinking up the fridge too much by now, but I will thrown in Jura Chardonnay. Never tried it but I think it might work.
Still, I might grab a lager or bitter.
For another Australian perspective I share this tasting note from a mid-winter ( ! ) picnic at beautiful Noosa on the Oz sub-tropical east coast :
2010 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Auslese Goldkapsel Mosel Saar Ruwer - 17/06/2015 95 points - At Noosa with Pearl Perch and Chips on the waterfront ! Brilliant green-gold. Nose of lime, grapefruit, touches of apricot, slate and spearmint. Palate intense with great grip and length : medium sweetness lifted and balanced by fine acid/fruit balance. A beautiful wine for all occasions.
It really balanced the salt and the oil and increased the flavour of the fish ! I don’t mind the Grosset suggestion for day to day F&C though !