When you fry fish or meat, does the interior fat stay inside or does it come out and the surface absorbs the cooking oil instead?
Chemically, yes. Heat turns solid fat to liquid form once it reaches its liquid phase temperature. That's why meat turns dry and chewy once oil dissolve (unless it gets cooked long enough the meat or protein chain decomposed into stew). People seared meat in high heat or breaded meat in deep fry in relatively short time to shield both the juice and marble fat from excessive dissolving and evaporation.