Al wrote:

I understand there are some good practices of reducing the impact of
oil on one's health in home fried foods (e.g. Frying with a less
"saturated fat" oil, Frying at a not too high temperature, Using dense
batter - not watery, etc)

1. Is there any way to remove absorbed oil in fried foods after they
are fried? Using paper towels helps a bit but it's not enough. Is
there some kind of process or product that can say 'aerate' the fried
foods and take away most of the oil absorbed by the fried food? How do
the commerical guys do it - e.g. potato chips are never greasy, frozen
fried food is low in the bad fats

A related question
2. Can mixing water and oil help in reducing oil absorbed by the food
to be fried.

DO NOT MIX WATER AND OIL. The resulting burns may be more of a health
problem than too much fat in your diet.