Crisp-fried market squid from one of America's most storied squid fisheries, the default starter on tables from Carmel pubs to seafood grills.

Monterey Bay has run a commercial squid fishery since Chinese and later Sicilian fishing families built it in the 19th and early 20th centuries, and market squid remains one of California's biggest catches. On the Monterey Peninsula the local habit is to eat it simply: dusted, flash-fried and squeezed with lemon. In Carmel it opens meals everywhere from Brophy's Tavern, where it headlines the pub menu, to Flaherty's crispy calamari appetiser.

Where to eat Monterey Bay calamari in Carmel-by-the-Sea

2 editor picks for Monterey Bay calamari in Carmel-by-the-Sea, ranked by editorial score. All Carmel-by-the-Sea signature dishes · Monterey Bay calamari across every city.

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Make it at home

Serves Serves 4 as a starter30 minEasy

Ingredients

  • 500g cleaned squid, tubes cut into 1cm rings, tentacles halved
  • 250ml buttermilk
  • 120g plain flour
  • 40g fine cornmeal or rice flour
  • 1 tsp sea salt, plus more to finish
  • Half tsp black pepper
  • Neutral oil for deep frying
  • 1 lemon, cut into wedges

Method

  1. Soak the squid in buttermilk for 20 minutes while the oil heats to 190C.
  2. Whisk the flour, cornmeal, salt and pepper in a wide bowl.
  3. Drain the squid, toss it through the flour mix in handfuls and shake off the excess.
  4. Fry in small batches for 60 to 90 seconds until pale gold; crowding the pot steams it.
  5. Drain on a rack, salt immediately and serve hot with lemon wedges.

Editor tip. Ninety seconds is the ceiling; squid goes from crisp to rubber band fast, so pull it while the coating is still pale gold.

Common allergens: Shellfish, Gluten.