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As with all seafood, consider the main flavours in the dish. Should you choose fresh cod or haddock, a dry white Bordeaux would work or and unoaked Chardonnay.
Should you be opting for fish and chips then a strongly flavoured Sauvignon Blanc or Chenin Blanc would match the crispness of the batter.
If you are thinking about a tomato sauce-based dish then look for Mediterraean whites or even a southern French rosé.