1. Stir together KELLOGG'S CORN FLAKES cereal, paprika and onion powder in shallow dish or pan. Set aside.
2. Combine milk and egg in second shallow dish or pan. Dip fish nuggets into egg mixture. Coat with cereal mixture. Place on baking sheet coated with cooking spray.
3. Bake at 350° F about 20 minutes or until fish flakes. For food safety, the internal temperature of the fish should be a minimum of 145ºF. Serve hot with Creole sauce.
4. To make Creole sauce, cook garlic in oil over medium heat until browned, stirring constantly. Add onions, green pepper, celery, sugar and red pepper flakes. Cook until vegetables are tender, stirring frequently. Stir in tomato paste and water. Cover, reduce heat and simmer 15 minutes, stirring occasionally. Serve hot with fish nuggets.