To touch on what MAF14 has mentioned, deep frying is usually done with hydrogenated vegetable oils or at least high concentration omega6 oils which are susceptible to becoming hydrogenated. These fats are the bad type of trans fat which are very dangerous (there are also naturally occurring ones found mainly in ruminants and dairy which are thought to be beneficial, so when you see trans fat in say milk or a steak don’t worry about this).
If you are cooking yourself and want to approximate the frying, you could use something like almond flour or even crushed nuts as a substitute for breading and use a little butter or olive oil in a pan. The issue with deep frying is more that whatever you are cooking is soaked with the fat. If you want to make fries, cut up potatoes into fry sized pieces and brush with 10-20g butter, oven 350, 45-60 min, flip every 20 min and brush the little butter in the pan over the fries.
Processed meat is high in salt and most have nitrates and nitrites added as preservatives/curing agents. Also the saturated fat content is very high. This is different than say having lean ground beef where it is 15% fat raw and maybe 5% is lost in cooking, leaving you with twice as much protein as fat. If you find a good butcher, they may have some decent sausages of their own manufacture without too much fat and the other crap, once a week as a treat in moderation will not kill you. Same goes for bacon, most is crap, but a quality butcher once again will have their own, definitely more expensive, but if you look at what you pay for the protein in it, it will be the same cost, once per week as a treat is how you should look at this. If you just have to have some deli meat once in a while, enjoy it, but the quality bacon and sausage is a better bet.
The amount of saturated fat in meat is at best 50% of the total fat, such as in beef, most of the rest is monounsaturated, in chicken the SAT is 30%, bacon is 32%, pork center loin 33%. So as you can see the saturated fat in meat is not a problem ratio-wise. A bigger problem with fat is the poor sources in the diet, the average North American takes in almost 20% of calories from crappy vegetable oils.
So MAF14’s recommendation for fish oil, olive oil, flax seed (needs to be ground/milled or you can’t absorb), and nuts is excellent, he missed avocado, but we will let that slide.
As for your saturated intake, it can be 25-50% of you fat intake as long as you get enough MONO, omega3 (flax and fish oil, also in salmon and other fatty fish) and some omega6 (chicken, pork, nuts) and keep carbohydrate intake within reason and mostly from fruit, veggies, and quality starches like oats, rice, quinoa, and sweet potatoes.
There is some more fat info in my posts (particularly the third one I made, see the part about fatty acid carbon chain lengths) in this thread:
more info on fats than anyone wants to know:
If you have any questions, shoot. If have a quick question and don’t want to post, PM me. If you want anything from a short consult, dietary assessment, and meal plan to a full blown nutrition program, I do that too, but for $.