Season flour with salt & pepper. Dredge the oysters in the flour, shaking off excess, and lay out on a plate. Refrigerate at least 1 hour.
Heat the olive oil in a pan over high heat. Add the oysters, one at a time, and cook on high for 3 minutes or until golden brown. Flip the oysters and cook for 2 minutes longer.
Remove from pan and drain on paper towels. Immediately sprinkle grated Romano over the oysters and serve at once with tater sauce on the side.