Butter, real butter not margarine or the like, is very good! But for frying or baking it’s not quite as good as lard. As with anything, moderation is the key word. Lard is useful for some things but not everything..............
For frying, I generally prefer a high temperature liquid oil. Peanut is my favourite. Olive oil is great, if high temperatures aren't involved.
But that's just me. De gustibus non disputandum.