The seafood plate has hit the table. Nobody is talking.
That is because everyone is trying to figure out where to start. Shrimp?
Catfish? Clams?
Whitefish? The corn fritters are already disappearing from the corner.
This Alabama seafood restaurant has been creating that problem since 1987, serving the sort of all-you-can-eat feast that can turn dinner into a competitive event.
The family-run spot has become such a tradition that people plan trips around it, sometimes crossing state lines just to sit down and order more seafood than any reasonable person could possibly need.
The plates do not arrive delicately. They land loaded.
The food is hot, the portions are generous, and the only real question is when the appetite finally waves the white flag.
Fried Shrimp and Catfish That Refuse to Run Out
Platters of golden, crispy shrimp piled high on a table tend to make nearby tables go quiet for a second. Heads turn and forks pause.
At Mikee’s, that moment repeats all evening long, because the all-you-can-eat fried shrimp, catfish, whitefish, and clam strip specials rank among the most loved meals in the house.
Diners often point out that the fish fillets are hefty, not the skinny, dried-out kind that shows up at typical commercial buffets. Each new round tends to arrive hot and fresh from the kitchen.
That makes the crunching, dipping, and squeezing of fresh lemon feel like a small victory every single time.
Here is a handy secret. Servers are happy to keep the baskets rolling as long as you can handle them, letting guests mix and match their unlimited choices between rounds.
So a fried shrimp feast can easily wander into crispy whitefish territory without anyone judging. Red beans and rice, crispy seasoned fries, and green beans make solid partners for all that hot seafood.
Ask about the giant fried cheese blocks too, an appetizer that regulars obsess over even if they are trying to save room for the main event. These massive, hand-cut wedges of cheese are fried to a perfect bubble and represent a true insider tradition.
Plan on bringing patience and a big napkin. Eating your way through a true coastal special is messy work, and nobody should rush it.
Wear a shirt that can handle a splash of cocktail sauce, then settle in for a slow, happy feast.
Bring Your Own Catch and Let the Kitchen Take Over
Few things beat the pride of hauling a fresh trout or redfish out of Gulf waters. Even better is handing that catch to someone else and letting them do the cooking.
Mikee’s makes that dream real with its “You Catch ‘Em, We’ll Cook ‘Em” option, which stands proudly alongside their famous all-you-can-eat specials.
The kitchen prepares fresh catches two different ways, so the whole table gets to compare flavors side by side. Everything comes out family-style, which means big platters placed in the middle for everyone to share.
Hush puppies and corn fritters ride along, plus a choice of a vegetable and a potato.
Picture a morning on a charter boat or a quiet pier, followed by dinner made from that exact haul. It turns a normal fishing trip into a full-circle story the kids will retell for years.
Past guests have praised the chef for frying or blackening up trout they brought in themselves.
Honestly, it is hard to find a fresher meal anywhere on the coast. The fish went from water to plate in the same day, and nobody at the table had to stand over a hot stove.
That counts as a vacation win in every sense of the word.
Hush Puppies, Corn Fritters, and a Side Dish Hall of Fame
Main courses usually steal the spotlight, but at Mikee’s the sides put up a real fight. Golden hush puppies show up crisp on the outside and soft in the middle.
The batter carries a hint of sweetness, almost like a pancake, which is not a complaint.
Then come the corn fritters. These little nuggets are sweet, crunchy, and dangerously easy to keep popping.
Expect a friendly tug-of-war over the last one in the basket, especially with kids at the table.
Cheese grits bring that creamy, comforting Southern hug to the plate. Red beans and rice add a smoky, hearty depth that pairs beautifully with fried fish.
Okra, green beans, and seasoned potatoes round out a lineup that could almost be a meal on its own.
One side deserves a heads-up. The marinated cabbage is not steamed or buttery, nor is it a heavy mayo-laden coleslaw.
It is a tangy, slaw-style dish soaked in a sharp vinegar base, which cuts through fried food like a charm.
Anyone expecting something warm might be surprised, so it helps to know ahead of time. Vinegar lovers, on the other hand, will probably want a second helping right away.
A smart strategy for groups is to order different sides and pass them around the table. That way everyone gets a taste of the whole Southern spread without committing to just two.
Save room, though, because the seafood is still on its way.
Blackened Redfish Is the Plate Everyone Peeks At
Heads have been known to swivel when a plate of Blackened Redfish passes by. The fillet gets a dark, spicy crust, then it gets topped with a creamy shrimp and crab sauce that feels almost too fancy for such a laid-back beach joint.
Almost.
Blackening is a Cajun cooking style made famous in Louisiana during the 1980s. Fish gets coated in butter and a blend of spices, then seared in a very hot skillet until the outside turns deep and smoky.
Fun fact, the trend got so popular back then that redfish supplies in the Gulf ran low, leading to new fishing rules to protect the species.
Mikee’s is not a one-trick kitchen, though. Po-Boys stuffed with shrimp, catfish, or oysters make a great lunch after a morning in the waves.
Pan-grilled shrimp arrive butterflied and bathed in a garlicky butter sauce, while sautéed jumbo shrimp satisfy anyone skipping the fryer.
Crab cakes and a cup of gumbo are popular starters. The seafood dip is another easy pick for sharing.
Traveling with someone who does not love seafood? No problem at all.
The menu also covers beef, chicken, and pasta dishes, so picky eaters and landlubbers can still leave the table full and happy.
Try the redfish at least once, and consider finishing the meal with a slice of key lime pie for a classic coastal ending.
Oysters Shucked a Few Feet Away
Nothing says fresh quite like watching an oyster get pried open a few feet away. At Mikee’s, guests seated along the counter often get a front-row view of the shucking action.
It is quick, a little messy, and surprisingly fun to watch.
Fresh shucked oysters come raw on the half shell for purists. Fried oysters are another crowd favorite, with a crunchy coating that gives way to a briny, tender center.
Can’t decide? The seafood platter solves that problem with a mountain of fried shrimp, oysters, and fish fillets.
It often comes with a cup of gumbo on the side, so the whole Gulf gets represented on one plate.
Alabama has a long oyster history. Mobile Bay and the nearby waters have supplied oysters to Gulf Coast tables for generations, and the salty, mild flavor of these local shellfish has a loyal following.
Counter seats can also be a clever way to skip part of the wait on busy nights. Smaller groups sometimes grab a spot there while larger parties hold out for tables.
The staff behind the counter tend to know the menu inside and out, and they are happy to point newcomers in the right direction.
Squeeze on some lemon, add a dab of zesty cocktail sauce with a strong horseradish kick, and grab a saltine. That is the classic Gulf way to enjoy an oyster, and it never gets old.
An Old-School Beach Joint With Family Roots Since 1987
Back in 1987, long before many of today’s beachfront towers rose along the coast, a family opened a seafood spot a short hop from the beach. More than 35 years later, that same family still runs the place.
There is something comforting about that kind of staying power.
The restaurant sits at 205 East 2nd Avenue, Gulf Shores, AL 36542, just across from the sand, so sandy flip-flops and sun-kissed shoulders fit right in. Inside, the vibe is casual and a little dated in the best way.
Think dim lighting, busy tables, and the happy hum of families swapping beach stories over baskets of shrimp.
Nobody is here for white tablecloths. The charm comes from its no-fuss attitude, the kind of place where kids can be loud and nobody minds.
Servers often go the extra mile, too. Staff members have been known to sing happy birthday to young guests, and some cooks have hustled to grab oysters straight off a delivery truck for eager diners.
Supporting a family-owned restaurant also means the money stays close to home, helping a local tradition keep going for the next generation of beachgoers. That feels good alongside a plate of fried catfish.
Picture sun-tired families strolling over from the beach, the smell of seasoning drifting out the door, and a line of hungry travelers waiting. It all adds up to a slice of Gulf Coast life that fancy chains cannot copy.
Beat the Crowd, Then Make a Whole Beach Day of It
A full belly tastes even better without an hour-long wait beforehand. Mikee’s opens every day from 11 AM to 10 PM, and dinner hours can bring long lines, especially during summer and holiday weekends.
Groups who show up around 4 or 4:30 in the afternoon often slide in with little or no wait. The daily All You Can Eat Fish and Shrimp Lunch, served from 11 AM to 2 PM, is another smart move for road trippers rolling into town midday.
Big party? Calling ahead can help with planning.
Also know that the dining room gets lively and loud at peak times, and service may slow down when every seat is full, so bring a relaxed attitude.
The good news is that the location makes waiting easy. Since the restaurant sits near the water, a quick stroll on the white sand fills the time.
Turn the meal into a full coastal adventure. Spend the morning hiking or biking the trails at Gulf State Park, or spot birds and wildlife at Bon Secour National Wildlife Refuge.
History fans can explore Fort Morgan, while families might prefer the Alabama Gulf Coast Zoo or a spin on the Ferris wheel at The Wharf.
After all that exploring, a heaping plate of crab legs and hush puppies feels well earned. Few road trips end on a tastier note.
Skip the snacks for the drive home, since nobody will be hungry for hours.
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