>coat a recently dead cow in batter
>deep fry for 30 seconds
What would the actual result be?
You'd probably have to deep fry it for like..two hours
>salt affecting the boiling point of oil of that quantity
It seems that the problem lies in dangerous bacteria in the skin that only dies at about 130C so they need to be extremely careful, and then the gutting process that they are worried about.
>Wanting the cow to trash around, ruining the coating and fry job.