Superhands Fish Fry

By Aamir Bashir @Aamir_here

Check out these fish fingers! Submerging his hands in a vat of boiling fat, this fish fryer takes his profession to the extreme

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Videographer/Director: Arkaprava Ghosh
Producer: James Tegerdine
Editor: Ian Phillips, Joshua Douglas

Prem Singh, 65, has become famed in the backstreets of Old Delhi, India, for his unique ability.

The chef regularly uses his bare hands to pluck fried fish from a vat of oil - which is heated up to 200C.

But incredibly, the veteran fryer says he has never suffered any burns, blisters or ill effects.

Prem Singh said: “I have been doing this for 25 years. It is just about experience.

"I put my hand into hot oil once. Later I did it again. I soon realised that the hot oil did not do me any harm."

Superhands Fish Fry — Un-boil-ievable! Prem Singh touches the hot oil with his bare hand as he prepares to fry fish at his roadside restaurant

Each evening Singh's eatery has as many onlookers as it does customers.

Singh said: "Everyone wants me to dip my hand into the hot oil. They want to see how I do it."

The chef claims to sell over a hundred kilograms of fried fish each day, thanks to the demand to witness his incredible superhuman-esque skills.

Singh's father started the small shop, called Ganesh, in Old Delhi in 1960.

The outlet originally just sold fried fish, but over the years, Singh has moved into cooking other popular Indian delicacies such as tandoori chicken, mutton tikkas and kebabs.

Singh’s appetising food has earned him a fan following, with visitors travelling from across the region to sample it.

Frequent customer Dipesh said: "This is the first thing I do when I land in Delhi for business - I come straight here to eat the fish. It is something I look forward to."

"I am always amazed with the way he pulls the fish out of the pan - you have to see it to believe it. And I must tell you that there is something good about the taste too."

With the business thriving, Singh's two sons are now chipping in and learning the trade.
Singh's eldest son, Deepak, said: "We have been here for almost 60 years. Our father ran the business with our grandfather. Now, we are taking it forward.
"We are hoping to expand, and take the rich history further."

And Singh hopes his sons will keep up the eatery's eye-popping tradition of bare-hand frying.

He added: "They can do it too. It is just about practice. If they keep trying and experimenting, they will get there."