There's a long history of (fish and other stuff, too) breading and battering questions in here. A wee bit of searching and you will enjoy many many different opinions and approaches over the years.

Me, I find sole too delicate and too difficult handle in the pan when battered. And the flavour tends to disappear.

So, me, I use a good nonstick pan, a serious knob of butter and a few drops of a good neutral veg oil, pat the filets dry, and then just fry them up in the pan. Delicious.

Serve with a squeeze of fresh lemon. Can't be beat and VERY induction friendly. No nuts on induction, by the way.