Well, in their defense, somewhat, it's probably not hydrogenated oil they're using. They're probably using regular vegetable oil. But once they heat it too much, it turns into transfatty acids, which are the bad things in hydrogenated oils, just gotten to by a different process. Of course, the thing is that most of these places are using it in a deep-fat fryer or similar, which means they have to get it that hot. Otherwise whatever they're frying will just come out a hot soggy mess instead of a nice crisp fry/chicken part/fish fillet/whatever.