Now comes the game-changing part of this puree, the brown butter. Melt 6 tablespoons of butter in a medium saucepan. Keep a close eye on it—we’re going for brown butter not burned butter. Continuously whisk the butter as it sizzles, foams, and starts giving off a nutty aroma. Just as it turns brown, take it off the heat.

Pour the brown butter over the squash and season with a pinch of salt and pepper. Use an immersion blender to puree until it’s smooth. Give it a taste, and add more salt and pepper if needed. Set aside.

Use paper towels to pat each barramundi fillet very dry, then season with salt and pepper on both sides. One at a time, take the filets through the breading station: press the filets into the flour bowl to lightly coat both sides. Shake off any excess. Coat the filets with egg, allowing the excess to drip off. Then press each fillet into the breadcrumbs to coat both sides. By the last filet, you’ll be a total pro.

Heat about ½ inch of vegetable oil in a large, heavy bottomed frying pan (cast iron is best) over medium-high heat. Working in batches, place one or two fillets in the pan at a time. Cook for about two minutes on each side until both sides are golden and crisp.

Set each plat