My question applies to both deep frying and sauteing.
With boiling, grilling or roasting, fat will come out of the meat. So much of the fat or oils in meat or fish will leave the meat.
Does this happen to fried foods too i.e. do most of the fats and oil come out of the meat and get diluted in the cooking oil? Thereafter only a small amount of the now diluted fat and oil is reabsorbed back into the meat or does the saturated fats and fish oils not come out during frying?