Abstract: The method of frying meat, poultry, sea food, vegetables and the like wherein food is fried on one side and then all such food (which may consist of a multiplicity of discrete pieces) is inverted in unison and the other side of the food is then fried. Practice of the method is facilitated by the provision of a pair of hingedly connected holders for releasably holding food therebetween. The holders are perforated and have separate handles that enable a user to open and close the holders as well as to selectively position the holders in a a fry pan in an upright and an inverted position.