Frying is good as long we fry with "good" oil...
in that 2000 study, we had shown that the "good" polar lipids of frying oils
can contribute to the quality of fried fish.
Today, there is some more evidence that frying with olive oil is good for our heart!
The researchers of this 2013 paper conclude that "This study supports both the accepted high-value of extra virgin olive oil as base fat source from a clinical and nutritional point of view, and also the proposal of addition of natural antioxidants as a promising alternative to improve the nutritional properties of other edible oils".