Heat the vegetable oil in a large saucepan until a bread cube turns golden in 30 seconds.
Whisk the flour and cold fizzy water in a bowl until the consistency of double cream.
Coat the sole in flour, dip into the batter, and deep fry for five minutes until golden.
Drain the fried fish on kitchen paper.
Fry the rice noodles in the hot oil for one minute until puffed up and drain on paper.
Melt the butter in a pan until it turns golden-brown.
Stir in the lemon juice and parsley, season with salt and pepper, and cook for one minute.
Serve the fish over the noodles, pour over the sauce, and garnish with lemon wedges.