Prepare the linguine according to package directions. Drain and keep warmuntil ready to serve.

Set oven temperature to 450 degrees. Lightly coat a non-stick baking sheet with cooking spray. Place the corn flakes in a heavy duty plastic bag. Squeeze out the excess air and seal. Finely crush the corn flakes with a rolling pin. Pour the crumbs into a pie pan.

Rinse the fish under cold water and pat dry. Remove any bones with tweezers. Cut the fish into small pieces or strips. Place the fish for the children in a bowl and add the ketchup. Mix until the fish is coated. Season with salt, if desired. Roll in the crumbs, pressing so that the coating adheres, and place on the baking sheet. Lightly spray with cooking spray. (Alternatively, eliminate the ketchup and coat the fish with cooking spray so that the crumbs will stick.)

Mix the Dijon mustard and Cajun spices together. Add the remaining fish and mix until coated. Season with salt and pepper. Roll in the crumbs and place on the baking sheet. Lightly spray with cooking spray.

Bake for 10-15 minutes or until flaky and opaque in the center. Serve with ketchup, cocktail sauce or low-fat tartar sauce. Serves 2 adults and 2-3 children.