Caribbean salad

Defrost strawberries, drain juice. Cut the fillet, salt, pepper. Roll the meat in flour, dip in an egg beaten with milk, and plan in coconut chips. Fry the fillet in vegetable oil, remove from the pan and save in a warm place. Disassemble the head salad into leaves, rinse, dry and chop. Rinse the field salad, dry and tear off the leaves. Arrange salads on plates. Drain the liquid from the pineapple, cut the pineapple into cubes. Cut persimmon without skin into pieces. Put fruits and strawberries on lettuce leaves, sprinkle with spices and spread out slices of fillet.