Canola is one of the most toxic oils you can use whether you fry it or not. Quite toxic.
A great option for those that feel the need to fry their food (still an unhealthy parctice as it destroys life nurturing enzymes as well as the high heat causes changes in the ,molecular structure of the food that are toxic)is coconut oil which is solid at room temperature. Some butter can be okay too. You will find alot of propoganda against this but it comes from a partial understanding of these fats/oils. Still the best practice is to use water to cook your food and then add oil after it's done for flavour and for adding god quality fats to your diet.