Spring is whitebait season here in New Zealand and as a North Island girl, whitebait has always been a slightly unattainable delicacy. So imagine my delight when The Koala’s parents visited from the South Island with a precious cargo of whitebait for me as an early birthday present. Having never done anything with whitebait before, I thought whitebait fritters was the best dish to cut my whitebait teeth on. Known in New Zealand (particularly the South Island) to be a casual seasonal treat, served with lashings of butter on soft white bread this simple dish is a delicacy us North Island folk can only dream of. Fresh whitebait is best (if you can get it), I froze mine so that I could take some time to think about what to do with it. Thaw whitebait in the fridge overnight and make sure you drain it well before working with it. Fritters served with lemon, asparagus and a pale ale, this is a spring time lunch fit for kings and queens. Dig in with your hands or use …