Chop the nuts finely just short of a powder. (You can use a blender or a mini-food processor or do it the old-fashioned way, with a mallet in a sieved cloth). Place the nuts in a large bowl and quickly mix in the zaatar. Wash the fish in cold water; then dip them into the beaten eggs. Sprinkle the nut and zaatar mixture onto one side of the fish; then press it in to provide an ample coating. Fry the fish in melted butter or sunflower oil at a very high temperature, turning frequently so that they do not burn.
Yield: 4 normal servings