Fried fish is a crispy and golden-brown dish made by coating white fish fillets in flour, eggs, and bread crumbs before deep-frying them in hot canola oil. The result is a crunchy exterior and a tender, flaky interior. The dish is often served with a squeeze of fresh lemon juice to add a bright, citrusy note to the rich, savory flavors.

For fried fish, a crisp and refreshing white wine like Xarel-lo is an excellent pairing choice. The wine's high acidity and citrusy notes complement the fish's delicate flavor while cutting through the richness of the fried batter. Alternatively, a light-bodied, fruity red wine like Barbera can also work well, as its bright acidity and low tannins won't overpower the fish.