The term FRY IN A LITTLE FAT is a cooking technique known as sauteing. This method of cooking involves quickly frying food in a small amount of fat, such as butter or oil, over high heat. This technique is used to cook vegetables, meats, and other ingredients quickly and evenly. The crossword solution for this term is SAUTE, which is the French word for 'to jump' and is used to describe the quick movement of the food in the pan.