Deep-Fried and Marinated Small Fish

Kozakana Nanban-Zuke

Preparation info
  • Serves


    • Difficulty


Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

The influence of early Europeans, or Nanban, who first brought deep-frying to Japan a few hundred years ago, is still evident in this dish, known as Kozakana Nanban-Zuke.


  • 450 g/1 lb sprats (US small whitebait)
  • plain (all-purpose) flour, for dusting


  1. Wipe the sprats dry with kitchen paper, then put them in a small plastic bag with a handful of flour. Seal and shake vigorously to coat the fish.
  2. Cut the carrot and cucumber into thin strips by hand or using a mandolin or food processor. Cut the spring onions into three, then slice into thin, lengthways strips. Slice the ginger into thin, lengthways strips and