I have some beautiful sole fillets that I want to cook up, and I think I read somewhere about making a faux breading with parm cheese and butter? Anyone know a good recipe that is induction friendly?

I have never liked parmesan cheese as a batter. It's just too salty and doesn't perform the same way--it always melts. I like to use an egg wash (or egg white wash) and crushed pork rinds. It comes out almost like a panko breading, if you like that kind...crispy and crumbly.

I havent tried it myself but did copy a recipe here (I think) for future use where the fish was first coated in mayo then dipped in parmesan.

Another coating I have used in the past is ground linseeds (flax) which was good, but nowadays I tend not to use any 'breadcrumb-ish' coatings at all, just butter or oil.

If you use parmesan, mix it with some almond meal and spices so it's not so salty. Generally, I bake sole/haddock/cod with butter and a little parmesan and herbs. I don't like the breading to overwhelm the fish.

Egg wash and crushed nuts make a great "batter" for fish - I don't like cheese for "battering" fish myself - too salty and I dunno, doesn't IMO go well with fish!

I love sole. You could try almond meal, egg, salt, pepper and paprika. It also works quite well with just the seasonings and fried.

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.